Ingredients (Serves 5)
2 tsps coconut oil
200g white onion, finely chopped
250g carrots, peeled and chopped
1 red bell-pepper, chopped
25g fresh ginger, finely chopped
4 garlic cloves, finely chopped
2-3 tbsps Thai red hot or medium curry paste, according to taste
850g chicken breast, diced (or replace with 400g tinned chickpeas, drained)
2 tbsps soy sauce or tamari
400ml tin unsweetened coconut milk
400ml vegetable stock (made with one organic stock cube)
60g peanut butter
A pinch of sea salt (optional)
15g salted peanuts
10g fresh coriander, chopped
2 spring onions, sliced
Nutrition
Per Serving: 484 Calories, 19g Carbs, 48g Protein, 24g Fat
Preparation
Heat the coconut oil in a large saucepan over a medium / low flame
Add the onion and fry for 5 minutes, stirring occasionally
Add the carrot and fry for 4 minutes, stirring occasionally
Add the bell-pepper and fry for 2 minutes, stirring occasionally
Add the ginger and garlic and fry for 2 minutes, stirring occasionally
Add the curry paste and chicken and stir well
Cook for 2 minutes, stirring occasionally
Add the soy sauce, coconut milk, stock, and peanut butter. Stir well until combined
Bring to a boil. Reduce the heat and simmer for 10 minutes, or until the carrots are fork-tender
Season to taste with salt, if required
Serve garnished with peanuts, spring onions and coriander