Easy Thai Green curry

Before starting to eat sugar-free, one of our favorite take-away meals was a Thai Green Curry, but unfortunately they add refined sugar. So this recipe satisfies this craving and is super quick and easy to do to boot. The curry paste itself may have a bit of sugar but with 1 1/2 tablespoon used for this recipe, the one I buy makes it  less than 1 gram in this dish.

To make this vegetarian, swap the chicken for snow peas, bamboo shoots or firm tofu.

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This dish serves two people and takes 10 minutes of prep and 8-15 minutes to cook (depending on your rice) + 1 hour for the meat to marinate.

GLUTEN FREE – DAIRY FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

400 grams of chicken breast

1 tin of coconut cream (160 ml)

1 cup of rice, your preferred

2 cups of water

The juice of two limes

Leek, 3 inches dark green part, 3 inches white parts for colour, chopped in short stalks

1-2 tbsp of green curry paste (you can buy this in most supermarkets in a little jar

1 tbsp of oil (I used coconut oil, any oil which is good for high heat is good)

Cut the chicken into 1 inch cubes and marinate in the lime juice for at least an hour in the fridge (or put in the freezer a super quick dinner another day). Meanwhile, chop the leek and set aside for later.

Cook your rice according to instructions.

5 minutes before the rice is done, take the chicken out of the fridge and pop in a pan with the oil and fry at high heat for 3 minutes. Then add the paste, coconut cream and leek. Cook for another 1-2 minutes.

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Serve the rice with the Thai Curry on top and dinner is ready!

Comments

  1. I just did a post on my first attempt at Tikka Masala, but this looks fab so will have to give it a go this week! Thanks for sharing, it’s great to find yummy recipes that stick to the free-from rule 🙂

    Like

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