LOW CARB RED THAI CHICKEN CURRY
Serves 3
2 chicken breasts, cut into small pieces
2 red onions, chopped
2 carrots, roughly chopped
2 cloves garlic, chopped
Seasoning
1-2 tablespoon peanut butter
2 tablespoon red thai curry paste
1 tin coconut milk (shake can well)
2 julienned baby marrows (others can have rice)
Chopped chili (optional)
Cook your rice if using
Fry the curry paste in a tablespoon of olive oil
After a few minutes add a little of the coconut milk. Stir a minute or two then add the rest of the coconut milk. Stir for a few minutes
Add the onion, carrots and garlic and then the chicken
Cook over medium heat, stirring occasionally
Add the peanut butter
Chicken and carrots should be cooked after half an hour
Top your zucchini noodles with the curry and top with the extra chili if using
BRON – Angela Landsberg
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