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Post Workout Thai Curry

recipe 25 min
Total 401 Kcal 40 g protein 34 g carbs 13 g fat

Ingredients for serving

  • 100 g Chicken breast, low fat 1 x fillet (100g)
  • 80 g Bell pepper (green/yellow/red) 1 x medium (80g)
  • 38 g Onions, raw 1 x slice, large (1/4" thick) (38g)
  • 5 g Spices, ginger, ground 1 x tbsp (5.2g)
  • 2 g Garlic, raw 1 x tsp (2.8g)
  • 15 g Thai red curry paste 1 x tbsp (15g)
  • 4 g Oil, coconut 1 x tsp (4.5g)
  • 10 g Aroy D Coconut milk
  • 298 g CAMPBELL'S Low Sodium Soups, .. 1 x serving 1 container (298g)
  • 18 g Sauce, fish, ready-to-serve 1 x tbsp (18g)
  • 30 g Spinach, raw 1 x cup (30g)
  • 107 g Cauliflower, raw 1 x cup chopped (1/2" pieces) (107g)
  • 30 g Lemon juice, raw 1 x fl oz (30.5g)
  • 10 g Brown Sugar

Instructions

  • In a large non stick pan, heat coconut oil and sauté onion and bell pepper.
  • Add ginger, garlic paste and red curry paste, mix and cook for 2-3 minutes.
  • Add chicken cubes and cook until chicken is no longer pink.
  • Add broth, coconut milk, fish sauce and brown sugar, stir to mix.
  • Add vegetables, cover and cook until chicken is done.
  • Add lime juice and serve.

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