April 10, 2016
My healthy red thai curry is the perfect mid-week dinner. It’s super quick and simple to make but really tasty and healthy too! What’s not to love about that?
1 red onion finely chopped
1 clove garlic finely chopped
1 tablespoon red Thai curry paste (not sauce!)
2 chicken breasts cut into bite sized chunks
1 red bell pepper finely chopped (optional)
5 mushrooms thinly sliced (optional)
2 tablespoons quark or fat free Greek yoghurt
Salt and pepper
1Gentle heat a large frying pan and add a teaspoon of coconut or olive oil along with the onion, garlic and red pepper. Fry for a couple of minutes before adding the chicken.
2Once the chicken has lightly browned add the mushrooms and curry paste and stir.
3Leave to cook until the mushrooms have softened, this will take around 5mintues.
4Once the chicken is cooked through remove the pan from the heat – this is very important to stop the dairy from splitting.
5Stir in the quark or Greek yoghurt, season to taste and serve immediately.
6I like to serve my Thai chicken curry with either basmati rice or for a low carb option with some green beans fried in a touch of coconut oil.
February 7, 2018
Loved this. Do you know what the nutritional info is?
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