Red Chicken Curry

Red chicken curry

Serves: 4-6                                                                                       

Ingredients:

o   1x cup basmati rice OR Lower calorie option: Boiled Cauliflower Rice, to serve

o   1 tsp of vegetable oil

o   8x small skinless chicken thighs, halved
OR 1x can of chickpeas or lentils drained and rinsed
OR 400g block of tofu

o   3x tablespoons of red curry paste (panang curry paste is great with this recipe)

o   4x tablespoons of peanut butter

o   400g can light coconut milk

o   1x red capsicum, cut into strips

o   1x lime

o   Coriander and shallots for serving

o   500g of green beans, trimmed and halved

Method:

1.   If using regular rice, prepare pot of water/rice for cooking and cook as per packet instructions OR steam cauliflower rice in the microwave.

2.   Heat oil in a large frypan over medium heat

3.   Add the chicken and cook until golden. If using tofu, cut the tofu into small cubes and stir fry until crispy. If using lentils or chickpeas, skip step 3 and 4.

4.   Remove chicken/tofu from the pan and set aside to rest

5.   Return the pan to heat and add curry paste, sautee for 1 minute until fragrant.

6.   Add the peanut butter and coconut milk. Stir until the peanut butter is melted and reduce heat to low and simmer for 10 minutes until thickened

7.   Add the capsicum strips and simmer until slightly soft.

8.   Add the chicken back to the pan OR if using chickpeas/lentils, add to the pan at this step and toss through the sauce. Season with salt and pepper and add lime juice.

9.   Stir fry the green beans in a fry pan over medium heat

10.  Serve curry with rice/cauliflower rice and green beans on the side with a sprinkle of chopped coriander and shallots.

NOTE: Make this recipe low FODMAP by using basmati rice instead of cauliflower rice, chicken instead of chickpeas or lentils and an onion/garlic free curry paste (such as: No Worries Curries Thai Mussaman Curry Spice Blend).

Recipe adapted from Bega peanut butter.