A nice and quick one for a mid week dinner!
551 calories per serving - recipe serves 2
P: 50g C: 57g F16g
Ingredients
280g of raw chicken breast- diced
1 x small red onion - 60g I cut into thin rings and then halved
1 x yellow pepper chunks or slices
200ml light tinned coconut milk
10g garlic purée
5g ginger puree
40g red Thai curry paste (I used blue dragon)
Splash of soya sauce
10g roasted peanuts to garnish
1 x Packet of Tilda sticky microwave rice
Method
In a large frying pan brown and seal your chicken chunks- this only takes a few minutes. Remove the chicken from tbe pan and set it aside.
In the same pan using a few sprays of 1kcal spray sautee your onion rings and peppers until soft- around 5 mins on a very low heat.
Then add garlic purée, ginger puree, red tahini curry paste and coconut milk and your chicken and allow this to simmer on a low heat until your chicken is cooked through and the sauce has thickened. Approx 8- 10 mins on a low heat.
Heat up the microwave rice. And serve.
Too with some peanuts and enjoy.
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