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Yellow Curry Chicken

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Ingredients

Adjust Servings:
2 tablespoons Coconut Oil
hand full Cherry Tomatoes
2/3 glass Frozen Green Peas
1/2 Onions
Chicken
1.5 tablespoons Yellow Curry Paste
250 ml Coconut Cream
1/2 tablespoons Fish Sauce

Yellow Curry Chicken

Chicken Seafood or fish it all taste great in the yellow curry.

  • 30 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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I admit it I love yellow curry.  Chicken Seafood or fish it all taste great in the yellow curry.  Thai food is one of my passions and i hope you like it too. Since we are focusing on healthy Mediterranean cuisine, I decided to take the challenge. I tried to give my yellow curry chicken some Mediterranean flavors.

This Thai style dish is definitely not a part of the Mediterranean cuisine but i made a fusion and used the same veggies that we use in many Mediterranean dishes along with Thai yellow curry and coconut cream and that makes it’s a surprisingly tasty dish.

To make me a low carb lunch I add cauliflower rice and pour the yellow curry chicken on top. You can also use plain rice.

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Steps

1
Done
5 minutes

CUT VEGETABLES

Cut the cherry tomatoes to half or more depending on the size of them.
Chop 1/2 onion
fill 2/3 glass with green pees.

2
Done
3 minutes

PREPARATION

Pre-heat coconut oil in a pan and add 1.5 TBSP of Yellow curry paste.
Stir fry until aroma develops and lower the heat.
Add 1/2 of the coconut cream and let it boil again while stirring until all the curry dissolve in the cream
Add the remaining coconut cream and 70 ml of water and let it boil.

3
Done
10 minutes

ADD THE CHICKEN AND VEGETABLES

Add the Chicken and Onions and stir. Let it boil for another minute and add the cherry tomatoes as well. Let it cook for about 5-7 min until the chicken is getting a reddish color.

4
Done

FINISH COOKING

After about 7 min cooking add the green peas and fish sauce stir well and let it boil for another 5 min. Serve hot with cauliflower rice

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