Love Asian style food and this recipe is quick to cook & tastes great!
Serves 2-3, 10g carbs per serve (3 serves)
| Amount | Ingredient | Carbs |
| 500g/1pound | chicken thigh fillets – chopped | 0g |
| 1 | medium brown onion cut into wedges | 5g |
| 1 | medium red capsicum/pepper cored & de-seeded & sliced | 5g |
| ¼ cup | Thai yellow curry paste | 7g |
| 220ml/7floz | coconut milk | 3g |
| 400g/12oz | mixed green vegetables eg. broccoli, snowpeas, zucchini, asparagus, beans or cauliflower | 5g |
| 2 tbspn | fish sauce | 3g |
| 1 tbspn | lime juice | 0g |
| Fresh coriander/cilantro & sliced red chilli to serve | 0g | |
| Total Carbs | 28g |
Heat some olive oil in medium saucepan over high heat.
Add half of chicken, cook for 3 mins until browned & remove, repeat with remaining chicken.
Add onion & Capsicum & cook for 5 mins until onion softened.
Add curry paste & cook 1 minute until fragrant
Add chicken & coconut milk & bring to boil & cover & reduce heat to low & simmer for 5 mins.
Add broccoli & simmer another 5 mins until broccoli & chicken cooked.
Remove from heat & add fish sauce & lime juice
Sprinkle with coriander & chilli to serve
Originally posted 2017-09-11 18:25:57.