The spices that will put a smile on anyone’s faces – the Thai Green Chicken Curry. Try this simple recipe of the ever-popular dish.
Ingredients
- 400g chicken breast, cubed
- 2 tbsp olive oil
- 3 cloves garlic, chopped
- 3cm fresh ginger, chopped
- 3 tbsp fish sauce
- 2 red bell peppers
- 3 scallions, chopped
- 400g fresh baby spinach
- 100ml low-fat coconut milk
- 4 tsp green curry paste (or to taste)
- 400g cooked brown rice
- 50g fresh basil
- 50g unsalted peanuts, chopped
- 20g fresh coriander
- 1 lime, quartered
Preparation
Pan-fry the chicken in a tablespoon of olive oil over medium heat until cooked. Remove from pan. Add remaining oil. Fry the green curry paste, garlic and ginger on medium heat. When the oil is absorbed, add soy sauce then add the peppers. Cook for 2 minutes. Add the scallions and spinach. Cook for 2 more minutes. Add the coconut milk and stir well. Serve over rice and season with fresh basil, chopped peanuts, chopped coriander and a squeeze of lime.
Nutrition
- Calories: 422kcal
- Carbohydrates: 40g
- Fat: 17g
- Protein: 28g
- Sodium: 610mg
- Sugar: 5g
Preparing for the upcoming J.P. Morgan Corporate Challenge? Remember a good nutrition plan promotes healthier living. Eating the right foods will help you perform better, not just on the race course, but in the office or and in life in general.
The J.P. Morgan Corporate Challenge 2013 is happening on the 18th April, 5.30p.m at the Esplanade Bridge. The course maps are available on the official website.
