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
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.
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.