Chicken Green Curry

Introducing the newest staple in your weekly home menu! This aromatic and flavorful dish is a classic in Thai cuisine, and for good reason. It’s a perfect blend of creamy coconut milk, fragrant spices, and tender chicken, all simmered together to create a dish that’s bursting with flavor. This recipe is not only delicious but also incredibly easy to make, so even novice cooks can whip up a restaurant-quality meal in no time. Don’t you worry, like every EBT dish, we have made it macro-friendly, so you can skip the guilt and go straight to dessert.

Ingredients

• 75g Capsicum
• 75g Zucchini
• 200g Chicken Breast (Weighed Raw)
• 125ml Lite Coconut Milk (Pandaroo)
• 75g Broccoli
• 30g Green Curry Paste (Ayam)
• 70g Rice Raw Any

Directions

1. Slice chicken breast and vegetables into bite sized pieces
2. Cook rice according to packet directions
3. Add curry paste to a saucepan on medium / high heat. Cook, stirring, for a minute until fragrant
4. Add chicken and cook until chicken changes colour then take out
5. Add vegetables and coconut milk and simmer, covered for 20 minutes until vegetables are soft and chicken is cooked through

Calories: 631

Protein: 55g
Carbohydrates: 73g
Fat: 13g

Next time you cook up an EBT Cunnie favourite, don’t forget to snap a picture, post it on Instagram, and tag @evidencebased_training to share your culinary creations with us!

@evidencebased_training