Ingredients (Serves 4)
1 tsp coconut oil
2 tbsps Thai red curry paste
200ml coconut milk
1 small red onion, sliced
1 red bell-pepper, sliced
1 yellow bell-pepper, sliced
3 garlic cloves, finely chopped
1 inch piece ginger, finely chopped
2 red or green chilli peppers, finely chopped
500g chicken breast, diced
150g (drained weight) tinned chickpeas, rinsed and drained
40g crunchy peanut butter
100g green beans, ends trimmed
Juice of 1 lemon
Nutrition
Per Serving: 410 Calories, 24g Carbs, 38g Protein, 18g Fat
Preparation
Melt the coconut oil in a large saucepan over a medium heat
Add the red curry paste with a splash of coconut milk
Cook for 1 minute, stirring
Add the onion and bell-peppers and fry gently for 4 minutes, stirring occasionally
Add the garlic, ginger and chilli peppers. Fry for 2 minutes, stirring frequently
Add the chicken and cook for 8 minutes, stirring occasionally
Add the remaining coconut milk, chickpeas and peanut butter
Stir well and bring to a gentle simmer
Add the green beans
Cover and cook for 4-5 minutes or until the beans are almost tender
Stir in the lemon juice and serve