This curry makes for a brilliant, filling evening meal. The spice provided by the chillies combines really well with the sweetness of the coconut milk to create a mild-tasting curry sauce for those averse to too much spice.
A high-protein, low-carbohydrate meal perfect for a rest day.
Health Benefits
This recipe is high in vitamin A, a water soluble vitamin which has antioxidant properties. it plays a role in immunity support and recovery from both injury and illness.
Expert Tips
For a meat-free alternative, replace chicken with tofu.
Equipment
Wok
Ingredients
1tbspCoconut oil
1cloveGarlic(peeled and crushed)
1Red chilli(deseeded and diced (leave the seeds in if you like it hot)
2Chicken breasts(evenly sliced)
2Carrot(finely chopped)
50gBroccoli(chopped)
80gGreen beans(diced)
½tbspFish sauce
1tbspSoy sauce
400gCoconut milk(1 tin)
20gCashew nuts(unsalted)
1tbspFresh basil
1tspSalt
1tspGround black pepper
2
Instructions
Heat the coconut oil in a wok over a medium heat and add the garlic and chilli.
After a minute of gentle sautéing, add the chicken and cook for 5 minutes or until light gold, stirring regularly.
Add the carrots, broccoli and beans before stirring in the fish and soy sauce followed by the coconut milk.
Allow to simmer for few minutes, then mix through the cashew nuts and fresh basil. Season with salt and pepper. Serve with white or brown rice.