- 1 Onion Finely sliced
- 1 tbsp olive oil
- 1 lb Chicken Breast finely sliced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic minced, (about 2 cloves)
- ½ tbsp fresh ginger minced
- 1 tsp ground coriander spice
- 1 can organic coconut cream 400ml / 13.5 FL OZ
- ½ cup water
- 3 tbsp Red Curry Paste
- 2 Carrots sliced
- 1 cup baby corn
- 1 cup fresh spinach leaves
- 2 tbsp fresh coriander
- 1 tbsp lemon juice
Heat a skillet on the stove top. Add olive oil and sliced onion. Fry for around 3 – 5 minutes until softened.
Add chicken and fry on high for about 5 minutes until lightly browned.
Add seasoning – salt, pepper, ground coriander, garlic, ginger, red curry paste.
Stir thorugh and fry for a minute or two to develop flavors.
Pour in coconut milk and water.
Add carrots and corn and simmer for 3 – 5 minutes to soften slightly
Finally, turn off the heat and stir in spinach, fresh coriander and lemon juice. Cover and leave for two minutes for leaves to wilt.
Serve with a side of brown rice or zucchini noodles
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source : cleaneatingwithkids.com