Green is the hottest type of curry paste; to take this chicken recipe down a notch, try a red Thai curry paste, which is considered 'medium' or a yellow curry paste being 'mild'
Ready In: 30mins
Serves: 4
Ingredients
2 tbs olive oil
450g chicken breast,diced
1 bunch of green shallots, sliced (for low FODMAP, discard white part of shallot and use the green part only)
1 400ml can lite coconut milk
2 tablespoons Thai green curry paste
1 tablespoon fish sauce
1 large thinly sliced capsicum
2 large sliced carrots
1½ cups fresh snow peas or broccolini
1/22 cup fresh green beans
¼ cup chopped fresh basil
1 tablespoon lime juice (or 3-4 kaffir leaves, finely chopped)
Method
Step 1. Heat olive oil in a large pan over medium-high heat. Add chicken and shallots and cook, stirring, until the chicken is cooked through and no longer pink, roughly 5 to 6 minutes. Transfer to a plate leaving reminding juices in pan
Step 2. Add lite coconut milk, curry paste, fish sauce, and all vegetables to the pan and cook, stirring, for a couple of minutes. Bring it to a simmer. Reduce heat to medium, cover, and cook, stirring once or twice, until the vegetables are tender, this usually takes 5 to 6 minutes
Step 3. Return the chicken and any juices to the pan and cook until heated through, around 2 minutes more. Remove from heat and stir in basil and lime juice and serve with either rice or on its own
Use hashtags #LLMealPrep and #LadyLolas if you share an image of your meal prep on social media or use one of my recipes, so that I can share your efforts through my networks and on my Instagram story
Subscribe to Lady Lolas to receive updates when my new blogs and recipes are uploaded
