This quick and easy stir fry is guaranteed to spice up your week!
Ingredients
- 2 tablespoons peanut oil
- 1/4 cup Thai red curry paste
- 650g chicken breast fillets, trimmed, thinly sliced
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 200g green beans, trimmed, cut into 5cm pieces
- 1/3 cup roasted cashews
- 1/2 cup basil leaves
- steamed jasmine rice, to serve
Method
- Step 1Heat oil in a wok over high heat. Swirl to coat. Add curry paste. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 4 to 5 minutes or until chicken is just cooked. Add sugar, fish sauce, lime juice and beans. Stir-fry for 4 to 5 minutes or until beans are tender and chicken cooked through.
- Step 2Stir through cashews and basil. Serve with steamed jasmine rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1767 kj
Energy
23g
Fat Total
4g
Saturated Fat
4g
Fibre
41g
Protein
96mg
Cholesterol
1166.97mg
Sodium
9g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Slicing chicken breast fillets: Place chicken breasts on a clean board. Using a sharp knife, trim any excess fat and tendons. Slice chicken across the grain into 5mm slices to use in stir-fries, pies and warm salads.
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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