Thai Chicken Red Curry

This red curry was very quick and easy to make, and had a lovely authentic flavour. The curry paste I used (Valcom brand) was also very good carb-wise – particularly compared to most of the other brands I looked at. I used broccoli and spinach for the vegetables, but you can swap these out for others if you prefer.

Ingredients:

• 320 g (11.3 oz) of chicken breasts, diced
• 45 g (1.6 oz) of red curry paste (I used Valcom brand)
• 1 Tbsp of olive oil
• 425 ml (14.3 fluid oz) of coconut cream (I used Fia Fia brand)
• 200 g (7 oz) of raw broccoli, cut into bite-sized pieces
• 50 g (1.8 oz) of raw baby spinach

Recipe:

1. Heat the oil and the curry paste in a frypan over a medium heat for approximately 5 minutes (to allow the flavour to come out).
2. Add the chicken and brown well.
3. Add the broccoli and the coconut cream and simmer for approximately 5 minutes, until the chicken is cooked and the broccoli is tender.
4. Add the spinach, stir through, and serve into two bowls.
5. Enjoy!

Nutritional Info: