
Ingredients
- 50 g Panang curry paste (available in Dunnes or any Asian supermarket – sub for any type of red curry paste)
- 40 g peanut butter
- 300 g diced chicken (can sub for tofu or prawns)
- 300 g broccoli
- 1/2 diced onion (approx. 75g)
- 1 diced red pepper (approx. 150g)
- 1 diced yellow pepper (approx. 150g)
- 1 thumb sized piece of freshly grated ginger
- 2 grated garlic cloves
- 400 mls light coconut milk (can sub for any milk)
- 150 mls veg stock
- 20 g cornflour (mixed with dash of water in a cup to make a paste)
- Juice of half a lime
- 30 mls soy sauce
Instructions
- Heat a large pan or wok over a medium heat and spray well with 1 kcal spray.
- Sauté the onions for 2 minutes, then add broccoli, peppers, garlic and ginger and sauté for 2 minutes more.
- Add the curry paste and peanut butter and cook for 1 minute.
- Add the coconut milk and veg stock.
- Add the cornflour paste.
- Stir well.
- Add the chicken (or chosen substitute) and stir well.
- Simmer for 10 minutes until chicken is cooked throughout and the sauce starts to thicken.
- Stir in the soy sauce and lime juice.
- Season with salt and pepper, to taste.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 24g | Protein: 35g | Fat: 11g