Saturday, 11 March 2017

Banting Thai Green Curry


450g chicken fillets
1 punnet baby corn
150g frozen peas
1 thumb ginger finely chopped
1 tbs crushed ginger
1 tin coconut cream
2 heaped tbs green curry paste
1.5 tbs heba pap
Salt to taste
Coconut oil for frying


In a pot, melt coconut oil.
Add paste, garlic and ginger and fry for a few minutes.
Slice chicken into thin strips.
Add chicken to pot and fry until cooked through.
Add vegetables - allow to cook for a few minutes then add coconut cream.
Simmer for around 10 minutes, add salt and heba pap.
Serve on cauliflower rice or zoodles.

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