Effortlessly impress with this oh-so-simple Thai red chicken curry recipe. You only need a handful of ingredients, a maximum of 20 mins to prepare and ta daa you’ve got a healthy and delicious dinner ready to serve.
(dairy-free, sugar-free, low carb, paleo, gluten free)
1 Tbsp coconut oil
2 Tbsp Thai red curry paste
1 1/2 cans coconut milk
4 chicken breasts, cubed OR 6-8 chicken thighs
1/2 cup chicken stock/bone broth
1/2 cup chopped green beans
1/3 cup chopped spring onions
fresh coriander to serve
Heat coconut oil in a medium pan.
Add thai red curry paste and fry until fragrant.
Add coconut milk, bring to a simmer.
Add green beans and cook until tender.
Add chicken and cook until done.
Remove from the heat and stir through the sping onion.
Serve over cauliflower rice with fresh coriander.