Ingredients
- 1 red chili
- 1 thumb sized piece ginger
- 3 cloves garlic
- 3 shallots (or 1 white onion)
- 2 tbsp red curry paste
- zest and juice of half a lime
- 2 chicken breasts
- 1/2 courgette
- 1/2 red pepper
- 8 mushrooms
- 100g brocolli
- 200ml light coconut milk (Tesco's is the lowest calorie)
- 100ml vegetable stock
- 1 kcal spray
- fresh coriander
- salt & pepper (to taste)
Instructions
- In a food processor blend the red chili (deseeded), ginger, shallots, garlic, zest & juice of lime and the red curry paste.
- Heat a pan on medium heat and spray with 1 kcal spray.
- Add half the paste to the pan and cook for 2-3 minutes. (Keep the other half for up to 5 days in the fridge to use again or double the quantity of chicken, coconut milk, stock and veg to make a curry for 4 people).
- Add in the coconut milk and stock.
- Bring to a simmer and add the chopped chicken breasts.
- Add in the broccoli, pepper and courgette and cook for 12 minutes stirring from time to time.
- Stir in the mushrooms and cook for a further 2 minutes.
- Season to taste and garnish with fresh chili and coriander.
- Serve with rice or if you want a low carb option, serve it with cauliflower rice.
Nutrition
Calories: 288kcal | Carbohydrates: 18g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 34143mg | Potassium: 953mg | Fiber: 6g | Sugar: 20g | Vitamin A: 3640IU | Vitamin C: 84.8mg | Calcium: 43mg | Iron: 1.7mg