Green Chicken Curry

Ingredients 

1 Tbspn Olive Oil

50g Green Curry Paste (we recommend MAE PLOY brand which is sold in Woolworths)

1 can coconut milk

600g diced uncooked chicken breast

1 Cup green beans sliced

1 Cup red capsicum sliced

1 Cup mushrooms sliced

½ Cup bamboo shoots

1 lime (optional)

2 handfuls torn coriander

Method

In a frying pan on low heat, put in olive oil, add green curry paste, and fry until fragrant.

Add half a can of coconut milk and mix well.

When simmering, add chicken and cook gently. Once chicken looks cooked, ie white, add the rest of the vegetables and the remaining coconut milk.

Simmer until vegetables are tender, add two handfuls of coriander and optional juice of one lime.


**Serve with a serving size of brown or basmati rice.

Nutrition

PROTEIN 45.5g

CARBOHYDRATES  5.25g

SUGAR 1.75g   

FIBRE 2g

FAT  11.25g

SATURATED  6.5g

POLYUNSATURATED  1.5g                                                                  

MONOUNSATURATED  2g     

SODIUM 755.5g

POTASSIUM 489.75mg

CALORIES 329.25 per serve

100GM OF BASMATI RICE = 138 Cals

TOTAL CALORIES WITH RICE 467.25 per serve


SOME VALUABLE INFORMATION ABOUT COCONUT MILK

Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium-chain saturated fatty acids (MCFA’s). In particular, one called Lauric acid. Lauric Acid is converted in the body into a highly beneficial compound called Monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of coconut milk may help protect the body from infection and viruses. MCFA’s are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFA’s are used up more quickly by the body and are less likely to be stored as fat. Because of coconut milk's high content of saturated fatty acids though, it should be still treated as a food that should be consumed in moderation.

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