- Freezable
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 2
- 2 chicken breasts, diced
- 200ml coconut milk
- 150ml chicken stock
- 1 tbsp dried lemongrass
- 1 tsp soy sauce
- 2cm fresh ginger, minced
- 2 cloves garlic, minced
- 1 birds eye chilli, thinly sliced (optional)
- 3 tbsp water
- 1 largehandful of coriander, roughly chopped
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 2 carrots, diced
- 2 bunches pak choi, quartered
- 200g kale, destemmed and roughly chopped
- 40g uncooked brown rice (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan for the crispy kale.
Step 2
To prepare the curry paste, add the water, turmeric, cumin, coriander, ginger, garlic, chilli (if using), and lemongrass into a blender and blitz until you have a paste.
Step 3
Heat a wok or large pot over medium-high heat and add the oil. When the oil is hot, add the paste from the blender and let it cook for 1-2mins.
Step 4
Add the chicken and stir until fully coated. Cook for 2-3mins.
Step 5
Add the stock to the mix and bring to a simmer until the chicken is fully cooked. Add the coconut milk and soy sauce and leave to simmer for another 2-3mins.
Step 6
Add the pak choi and carrots and leave to cook for 10mins, or until the carrots soften.
Step 7
Place the kale on a baking tray and place in the oven for 3-5mins, until they go crispy. Season with salt and pepper and serve with the curry!
