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Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 x chicken breasts, finely minced
- 1 x onion, finely minced Ginger, (approx walnut sized), sliced
- 1 tsp chilli, finely minced (optional)
- 2 x tomatoes, deseeded and minced
- 2 Tbsp. fresh coriander, finely minced
- 1 jar Chicken Tonight, Thai Red Curry
- 1/2 c. coconut lowfat milk, (can be reduced fat) Grnd pepper
- 1 sprg fresh coriander to garnish
Directions
- Heat the extra virgin olive oil in a large pan, saute/fry the chicken and set aside.
- Add in the onion and ginger to the pan and saute/fry over a low heat to soften but not colour.
- Add in the tomatoes, coriander and chilli (if using) and mix well.
- Add in the contents of the jar of Thai Red Curry, grnd pepper and coconut lowfat milk.
- Bring to the boil, then turn down to a simmer for 10 min.
- Return the chicken to the pan and simmer for a further 10 min till the chicken is cooked.
- Serve on a bed of rice, garnished with sprigs of coriander.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 555g | |
| Calories 897 | |
| Calories from Fat 554 | 62% |
| Total Fat 62.71g | 78% |
| Saturated Fat 17.53g | 70% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 195mg | 8% |
| Potassium 1297mg | 37% |
| Total Carbs 25.3g | 7% |
| Dietary Fiber 11.2g | 37% |
| Sugars 8.58g | 6% |
| Protein 62.72g | 100% |
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