Thai chicken mince green curry

Thai chicken mince green curry

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This quick and healthy family meal can be on the table in 30 minutes. For paleo version, please see the notes section.

The ingredient of Thai chicken mince green curry

  1. 1 red onion, finely chopped
  2. 500g lean chicken mince
  3. 1/4 cup Thai green curry paste
  4. 200g green beans, trimmed, cut into 2cm lengths
  5. 1 red capsicum, deseeded, diced
  6. 230g can sliced bamboo shoots, drained
  7. 1/2 cup (125ml) Massel salt reduced chicken style liquid stock
  8. 1/2 cup (125ml) reduced-fat coconut milk
  9. 2 tablespoons chopped fresh coriander, plus extra to serve
  10. 2 cups steamed SunRice jasmine rice, to serve

The instruction how to make Thai chicken mince green curry

  1. Heat a large non-stick frying pan or wok over medium-high heat. Stir-fry onion for 2 minutes, or until golden. Add chicken and stir-fry for 2-3 minutes, breaking mince up with a wooden spoon, until browned. Add curry paste and stir-fry for 1 minute or until fragrant.
  2. Add beans, capsicum and bamboo and stir-fry for 1 minute. Then add stock and coconut milk. Bring to the boil. Reduce heat and simmer for 5 minutes. Stir through coriander. Serve with steamed rice and extra coriander.

Nutritions of Thai chicken mince green curry

fatContent: 351.569 calories
saturatedFatContent: 20.7 grams fat
carbohydrateContent: 9.3 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 6.9 grams sugar
proteinContent:
cholesterolContent: 26.2 grams protein
sodiumContent: 108 milligrams cholesterol

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