Recipe for Low Carb Green Thai Chicken Curry that’s both quick and extremely easy to make!
Coconut oil for frying
Salt and pepper to taste
1 punnet (250g) mushrooms (chopped)
4 carrots (peeled and cut into julienne strips or spirals) * Optional can be replaced with zucchini spirals
1 Red pepper (sliced into Julienne strips)
2 Green peppers (Sliced into Julienne strips)
350 g green beans (cut into Julienne strips)
1/2 cabbage head (cut into strips)
1 can Coconut milk
2 tsp Green Thai curry paste OR 2 Tbsp Thai 7 Spice
600 g Chicken fillets (cut into thin strips)
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.