Name: Low carb green Thai chicken curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: coconut oil for frying; salt and freshly ground black pepper to taste; 1 mushrooms chopped; 4 carrots peeled, julienned; 1 red pepper julienned; 2 green pepper julienned; 350 g green beans julienned; 1/2 cabbage; 1 can coconut milk; 2 tsp thai green curry paste; 600 g chicken breast fillets strips

Recipe Disclaimer

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Ingredients (11)

	coconut oil — for frying
	salt and freshly ground black pepper — to taste
1	mushrooms — chopped
4	carrots — peeled, julienned
1	red pepper — julienned
2	green pepper — julienned
350 g	green beans — julienned
1/2	cabbage
1 can	coconut milk
2 tsp	thai green curry paste
600 g	chicken breast fillets — strips

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Method:

Brown your mushrooms in a little coconut oil in a Wok. Add the green and red pepper and fry until almost soft and transfer to a large bowl.

Fry the carrots, green beans and cabbage in a little coconut oil until almost done and transfer it into the same bowl as your mushrooms and peppers.

Season your chicken pieces with salt and pepper and fry it in coconut oil until completely done, add the curry paste or Thai 7 spice to the chicken and fry for another minute. You can add more paste or spice to increase the heat but taste it first before you add more!

Add your coconut milk to the chicken and simmer for 10 minutes, stirring occasionally. Add your cooked veggies to the chicken and just heat it up while you mixed it through well with the chicken and sauce. Season with salt to taste.

Garnish with fresh Coriander or Vietnamese coriander before serving.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

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