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Nutritional info per serving:
Thai Green Curry With Cauliflower Rice
Serves 1:
- Carbs: 34 grams
- Fats : 53 grams
- Protein: 40 grams
- Prep time: 5 minutes
- Cooking time: 20 minutes
Ingredients:
- 200mls coconut cream
- 2 teaspoons green curry paste
- 1 medium chicken breast
- 100g green beans
- 50g baby sweet corn
- 85g sugar snap peas
- 1 container of cauliflower rice
- 100mls water
- salt and pepper
Instructions:
- Firsly prepare the vegetables by washing and cutting them into small pieces. Next, slice the chicken and place on a pan over a medium to high heat with a small amount of coconut oil and cook for 5 minutes.
- Add the vegetables to the pan and continue to stir.
- Add the coconut cream, curry paste and water and cook for a further 10 minutes.
- While the curry is cooking, add the cauliflower rice to a separate saucepan with a small amount of coconut oil and cook for 2 minutes.
- When the rice has softened, serve on a heated plate with the curry and season to taste.
Serves 1:
- Carbs: 34 grams
- Fats : 53 grams
- Protein: 40 grams
- Prep time: 5 minutes
- Cooking time: 20 minutes
Ingredients:
- 200mls coconut cream
- 2 teaspoons green curry paste
- 1 medium chicken breast
- 100g green beans
- 50g baby sweet corn
- 85g sugar snap peas
- 1 container of cauliflower rice
- 100mls water
- salt and pepper
Instructions:
- Firsly prepare the vegetables by washing and cutting them into small pieces. Next, slice the chicken and place on a pan over a medium to high heat with a small amount of coconut oil and cook for 5 minutes.
- Add the vegetables to the pan and continue to stir.
- Add the coconut cream, curry paste and water and cook for a further 10 minutes.
- While the curry is cooking, add the cauliflower rice to a separate saucepan with a small amount of coconut oil and cook for 2 minutes.
- When the rice has softened, serve on a heated plate with the curry and season to taste.
