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Ingredientes
- 1 lb diced chicken meat
- 1 tsp red curry paste
- 1 tsp green peppercorns
- 1 c. coconut lowfat milk (tinned)
- 1/2 c. basil leaves minced coarsely
- 3/4 c. sliced baby courgettes (they look better sliced diagonally)
- 1 1/2 Tbsp. fish sauce (Nam Pla)
- 1/4 tsp salt
- 1 Tbsp. vegetable oil
- 2 x fresh chillies deseeded and sliced diagonally
Direcciones
- Heat the oil in a wok.
- Fry the red curry paste and chicken for five min stirring regularly.
- Add in half the coconut lowfat milk simmer gently for two min stir occasionally.
- Add in the remaining coconut milrk fish sauce salt and sugar and bring to the boil.
- Then add in the courgettes peppercorns and chillies stir well and garnish with basil.
- Serve with rlce or possibly noodles.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 165 | 68% |
| Total Fat 18.57g | 23% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.09g | |
| Cholesterol 58mg | 19% |
| Sodium 736mg | 31% |
| Potassium 281mg | 8% |
| Total Carbs 3.15g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.42g | 1% |
| Protein 15.45g | 25% |
