Ingredients
- Thai red curry paste 1-2 tbsp, depending on how hot you like it
- half-fat coconut milk 400ml tin
- skinless chicken breasts 2, cut into strips
- green beans 100g
- cherry tomatoes 100g
- brown rice 100g, steamed to serve
Method
-
Step 1
Stir-fry the curry paste in a splash of the coconut milk until fragrant. Add the rest of the milk and bring to a simmer. Add the chicken and beans and simmer for 5 minutes. Add the tomatoes and simmer for another 3 minutes. Serve with brown rice.
Nutritional Information
- Kcals 387
- Fat 24.4g
- Saturates 18.6g
- Carbs 6.8g
- Protein 36.9g