The high carbohydrate and protein content of this dish makes it ideal for pre- or post- exercise and if you use reduced fat coconut milk, the fat content is quite low also.
Health Benefits
The spices in this dish make it a great source of antioxidants with anti-inflammatory properties. This may aid recovery along with the protein content from the chicken.
Expert Tips
Make some extra servings of the curry for a quick meal later in the week!
Equipment
Medium sized pot
Non-stick pan
Ingredients
1Onion(chopped)
1cloveGarlic(crushed)
1thumb-sized pieceGinger(finely chopped)
½Chilli(finely chopped)
1Red bell pepper
1cupBroccolini
400gChicken breast(diced)
½tbspThai green curry paste
1tbspPeanut butter
2tbspSoy sauce
1tbspHoney
400mlReduced fat coconut milk
2Lime
280gRice noodles(uncooked weight)
4Servings
Instructions
Preheat some oil on a medium sized skillet.
Add the onion, garlic, ginger and chilli to the pan and cook until the onions are translucent.
Finely slice the pepper and add to the pan with the broccolini, cook until soft.
Next add the diced chicken, honey and the zest of ½ a lime. Cook on a medium heat for 5 minutes.
In a small bowl, mix the thai green curry paste, peanut butter, soy sauce and honey to remove any lump.
Pour this sauce into the pan along with the coconut milk and 2-3 tbsp of lime juice.
Leave to simmer for 10 minutes until the sauce has reduced and the chicken is fully cooked.
While the curry is simmering, cook the rice noodles in a pot of boiling water for 8-10 minutes.
Remove the curry from the heat. Drain the noodles and serve.