This curry is easy to make, requiring only one pan. If you like your curry spicier, add more chili's or red peppers. If you like it on the sweeter side, add a little more sweetener.
INGREDIENTS
1 green bell pepper
3.5 oz cabbage
1.75 oz carrots
0.5 oz roasted cashews
10 oz chicken strips
2.25 oz roasted red peppers
5 oz coconut milk
1.25 oz red curry paste with lime juice
DIRECTIONS
1. Cut green bell pepper lengthwise into strips, about 0.25 inch thick. Halve strips widthwise.
2. Roughly chop carrots and cabbage.
3. Roughly chop roasted cashews.
4. Pat chicken strips dry with paper towel.
5. Heat 1.5 tbsp cooking oil in a large saute pan over medium-high heat. Add chicken to hot pan. Season with 0.25 tsp salt and 0.25 tsp pepper. Cook 2-3 minutes.
6. Add bell pepper, carrots, cabbage, and roasted red peppers to pan. Season with 0.25 tsp salt and pinch of paper. Cook 3-4 minutes.
7. Add coconut milk, red curry paste with lime juice, and 1 tsp of your preferred sweetener. Cook 2-3 minutes until vegetables are tender.
8. Remove from heat. Add tbsp butter, stirring until melted. Season with salt and pepper to taste.
9. Divide between bowls, garnishing with cashews.
This recipe serves 2.
MACRO INFORMATION:
600 Calories, 44g Fat, 18g Net Carbs, 36g Protein
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