Thai Green P&C Curry

Thai Green P&C Curry

DifficultyIntermediate

Thai Green P&C Curry: A little bit of spice for the thai lovers out there.

Prep Time10 minsCook Time30 mins
 1 kg Diced chicken breast
 1.50 kg White potatoes
 1 kg Green beans
 210 g Five tastes Green curry paste
 800 ml Coconut milk
 2 tsp Fish oil
1

Start by slicing up the chicken breast (if bought whole) and peeling and dicing the potatoes.

2

Submerge the diced potatoes in a pot of cold water and add a couple of pinches of salt. Bring the pot to the boil before turning to medium heat and leaving for 5-10 minutes. Be sure to check on the potatoes to ensure they do not get too soft.

3

Whilst the potatoes are on the stove, add the chicken breast to a large pan, add some salt and pepper and cook through.

4

Once the potatoes are cooked (soft, but not falling apart), add them to the pan with the chicken breast. Mix the green curry paste through the chicken and potatoes and allow to cook for 1-2 minutes.

5

Mix the coconut milk, fish oil and green beans in before leaving to simmer for 10-15 minutes.

6

Distribute the mixture into your desired amount of tubs.

4 Containers: 848 cal
5 Containers: 678 cal
6 Containers: 565 cal
7 Containers: 484.5 cals
8 Containers: 424 cals

Nutrition Facts

Servings 6


Amount Per Serving
Calories 565
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 45g15%
Protein 51g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 kg Diced chicken breast
 1.50 kg White potatoes
 1 kg Green beans
 210 g Five tastes Green curry paste
 800 ml Coconut milk
 2 tsp Fish oil

Directions

1

Start by slicing up the chicken breast (if bought whole) and peeling and dicing the potatoes.

2

Submerge the diced potatoes in a pot of cold water and add a couple of pinches of salt. Bring the pot to the boil before turning to medium heat and leaving for 5-10 minutes. Be sure to check on the potatoes to ensure they do not get too soft.

3

Whilst the potatoes are on the stove, add the chicken breast to a large pan, add some salt and pepper and cook through.

4

Once the potatoes are cooked (soft, but not falling apart), add them to the pan with the chicken breast. Mix the green curry paste through the chicken and potatoes and allow to cook for 1-2 minutes.

5

Mix the coconut milk, fish oil and green beans in before leaving to simmer for 10-15 minutes.

6

Distribute the mixture into your desired amount of tubs.

4 Containers: 848 cal
5 Containers: 678 cal
6 Containers: 565 cal
7 Containers: 484.5 cals
8 Containers: 424 cals

Thai Green P&C Curry

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