Home#healthymumma Thai Chicken
11 February, 2018

Thai Chicken

Posted in : #healthymumma, C4K Bariatric Kitchen, Chicken, Dairy Free, Egg Free, Gluten Free, High Protein, Main Meal, Marinade, Recipe Base on by : C4Kkitchen Tags:

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Thai Chicken

Serves: 4 serves (or 10 bariatric portions)

Paste ingredients:

  • 1 small onion, roughly chopped
  • 1 long green chilli, roughly chopped
  • 4 garlic cloves
  • 1cm fresh ginger
  • 1 lemongrass stalk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar

Curry ingredients:

  • 1/2 tablespoon olive oil
  • 500g chicken breast, evenly chopped
  • 1 celery stalk, finely chopped
  • 1 small onion, finely chopped
  • 1 capsicum, thinly sliced
  • 2 tomatoes, thinly sliced
  • 1 cup green beans, in 1cm pieces
  • 400ml light coconut milk
  • 2 kaffir lime leaves
  • 1/2 cup fresh basil, roughly torn

Method:

  • Place all ingredients for the paste into a food processor and blend until smooth, then set aside
  • Heat the oil in the base of a heavy based saucepan
  • Add the onion and celery and sauté for 1-2 minutes until the onion becomes translucent
  • Add in the chicken cook for 2-3 minutes until the chicken is all sealed
  • Add in the paste and sauté until the chicken is coated and the paste is aromatic
  • Pour in the coconut milk, tomatoes, greens, capsicum and kaffir lime leave, you may need to add a small amount of water to ensure all the chicken is in fluids
  • Reduce the heat to a medium low heat. Place a lid on the saucepan and simmer for 15 minutes until the chicken is cooked through, this time may vary depending on how large the chicken pieces are cut.
  • Remove from the heat and stir through the basil leaves, allow to sit for 2 minutes to infuse the fresh herbs through the chicken then serve

Nutritional Value per bariatric portion:

  • Calories: 105
  • Total fats: 3.8g
  • Total carbohydrates: 4.8g
  • Sugars: 2.5g
  • Protein: 12.4g

Recipe Notes:

  • Store covered in the fridge for a maximum of 2 days
  • This recipe is freezer friendly to be consumed within 6 months
  • Left overs make a delicious wonton pie filling

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.