½ -1 ½ Tablespoon Green Curry Paste [to your taste]
2 Onions diced [medium size]
Green Beans, fresh 200g,
Garlic 1 Clove, crushed
Fresh Coriander, handful
Fresh Ginger – Approx 1.5Tbsp – grated
1 Lime, freshly squeezed
Coconut oil, 2 Tbsp
Salt & Pepper
Optional Bacon – 6 rashers
Finely chop onions and ginger. You could use a food processor to chop the above.
Dice chicken breast into bite size pieces or strips, sprinkle with black pepper and salt and a squeeze of lime.
Add Coconut oil to wok on medium heat, add the chicken and cook till meat white.
In a separate pan, add the green chilli paste, chopped onion, garlic and ginger and cook for approx. 5min till onions translucent.
Add chicken, coconut milk and lime to onion mixture.
Add handful of fresh coriander.
Finally add the green beans. [You can add these chopped or whole]
Cover the wok and allow to simmer for 20 – 30min on medium heat until the chicken is cooked through and tender.
Serve with cauliflower rice or steamed broccoli.
TIP: This curry can be made with any animal protein, but seems to go best with chicken, pork or fish for a more authentic Thai dish. The coconut milk, rich in lauric acid, also presents a very distinctive taste, often found in Oriental cooking. It’s really good for you, and because it is lactose free, those who are intolerant to dairy can still experience that rich, creamy flavour without the side effects of cow’s milk. This recipe is taken from The Low-Carb Creed by Sally-Ann Creed, and published by Creed Nutrition
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