red-curry-with-vegetables

Red Curry with Vegetables

Total time: 35 minutes

Serves 4

5.0 grams of fibre per serving

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

INGREDIENTS

2 tb - Red curry paste

1 cup - Coconut milk, low fat

1 tb - Vegetable oil

1 cup - Green bell peppers, sliced

2 cups - Green beans

2 cups - Eggplant, cubed

½ cup - Carrots, thinly sliced

1 cup - Baby spinach

200g - Chicken breast, thinly sliced

1 tb - Fish sauce

¼ tsp - Salt

1 tsp - Sugar

½ cup - Water

½ lime - Lime juice

¼ cup - Thai basil

3 leaves - Kaffir lime leaves, torn

1 - Red chili, sliced

UTENSILS

Skillet, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a deep skillet over medium heat.

2. Add the red curry paste and stir-fry for 2 minutes until fragrant and slightly darkened.

3. Add ⅓ cup of the coconut milk and stir until it thickens and the curry paste blends in smoothly.

4. Add the chicken. Cook for 2 minutes.

5. Pour in the remaining coconut milk and water.

6. Add the carrots and eggplant. Cook for 7 minutes.

7. Add the bell peppers and green beans. Simmer for 5 minutes.

8. Season with the fish sauce, sugar, salt and lime juice.

Add the kaffir lime leaves and chili if using. Stir well.

9. Turn off the heat. Stir in baby spinach and fresh Thai basil.

10. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 291g

Energy (kcal)

204.0

Carbs (g)

8.4

Proteins (g)

14.3

Fats (g)

11.6

Fibre (g)

5.0