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Green Curry

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Total time: 20 minutes

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Serves 2

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5.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Chicken breast, without skin, raw, sliced


1 tb - Vegetable oil


2 tb - Green curry paste


1 cup - Coconut milk, reduced fat


200g - Eggplant, unpeeled, raw, cut into bite-sized pieces


1 cup - Thai basil


1 cup - Water


⅛ tsp - Fish sauce

UTENSILS

Pot, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil on medium-high heat in a pot.


2. Add the green curry paste and stir fry for 1 minute until fragrant.


3. Add the coconut milk. Stir to mix well.


4. Add the chicken slices, eggplant and water. Bring to a gentle simmer and cook for 4-5 minutes.


5. Add the fish sauce. Stir to mix well. Stir in Thai basil.


6. Serve with steamed brown rice.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 365g

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Energy (kcal)

334.3

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Carbs (g)

5.4

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Proteins (g)

25.6

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Fats (g)

22.4

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Fibre (g)

5.7

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