This is an easy and tasty Paleo curry recipe I developed over the last few years. The beautiful thing about it is you can mix and match the vegetables to whatever you fancy without it losing its sharp and tangy taste. Enjoy this Paleo recipe as a light lunch or a hearty dinner.
Curry is one of the most popular dishes in the world for a reason. It is absolutely delicious.Whether it be a tongue burningly hot Indian dish or a tangy and fresh Thai curry. Over the years Ive experimented with loads and this is one of my personal favourites. A light and spicy Thai dish that can warm you up on a winter evening or revitalise you on a summers day this Paleo friendly recipe is perfect for anyone.
Ingredients: *2 skinless chicken breasts*1 tin of coconut milk *2tbsp green thai curry paste*1tbsp fish sauce *50g broccoli *50g french green beans *50g carrots *2tbsp nut oil *handful of torn coriander
How to make:
1.Chop your chicken into bite sized chunks and fry in your oil in a wok.
2.After the chicken is whitened add your coconut milk and site in your fish sauce together with your curry paste.
3.Chop your vegetables and add them to your mix, stirring well and cook on a low heat for 10-15 minutes. Ensure the vegetables stay crunchy.
4.Serve in hot bowls and garnish the dish with torn, fresh coriander. (Source)
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