Thai chicken does make a lovely, tasty meal. I always serve mine with cauliflower rice ...
Ingredients:
Serves Four
4 x 150g skinless chicken breast fillets
125g chestnut mushrooms
2 hot red chillies
3 cloves garlic
2cm piece fresh root ginger
1 medium pot fresh growing basil
2tbsp groundnut oil
2tsp (10g) Thai red curry paste
100ml chicken stock
juice of 2 limes
salt, to taste
pepper, to taste
Method:
Slice each chicken breast into six diagonal strips and slice the mushrooms. Set aside. Halve the chillies lengthways and de-seed then cut into very thin long strips. Peel and finely chop the garlic and ginger. Cut all the basil from the pot and discard stalks; set leaves aside.
Heat the oil in a large non-stick frying pan or wok and stir-fry the chicken for 2 minutes, then add the chillies, garlic, ginger and stir for another minute. Add the mushrooms and curry paste and stir for half a minute. Pour in the chicken stock and lime juice and stir for a further minute until sizzling an the chicken is cooked through, then stir in most of the basil leaves - immediately remove from the heat and serve straight away garnished with the remaining basil leaves.
4 x 150g skinless chicken breast fillets
125g chestnut mushrooms
2 hot red chillies
3 cloves garlic
2cm piece fresh root ginger
1 medium pot fresh growing basil
2tbsp groundnut oil
2tsp (10g) Thai red curry paste
100ml chicken stock
juice of 2 limes
salt, to taste
pepper, to taste
Method:
Slice each chicken breast into six diagonal strips and slice the mushrooms. Set aside. Halve the chillies lengthways and de-seed then cut into very thin long strips. Peel and finely chop the garlic and ginger. Cut all the basil from the pot and discard stalks; set leaves aside.
Heat the oil in a large non-stick frying pan or wok and stir-fry the chicken for 2 minutes, then add the chillies, garlic, ginger and stir for another minute. Add the mushrooms and curry paste and stir for half a minute. Pour in the chicken stock and lime juice and stir for a further minute until sizzling an the chicken is cooked through, then stir in most of the basil leaves - immediately remove from the heat and serve straight away garnished with the remaining basil leaves.
Each serving:
Carbohydrate 1.6g Protein 37.1g Fibre 1g Fat 7.8g
Recipe idea from here
I would serve this with cauliflower rice ... perfect for those living the LCHF lifestyle and for those who do not want a blood sugar spike!
All the best Jan
13 comments:
...rice is a killer!
this looks really good - and my basil is booming!!!
Great idea to use cauliflower rice. It looks delicious.
I think Mrs Britain would enjoy this.
Cauliflower rice is the best.. it's amazing what you can do with a cauliflower :) I think I might make this for Aimee the next time she comes for dinner, merci beaucoup Jan.
Lovely recipe to add to our menus, Jan. We eat a lot of chicken and I'm always looking for new ways to prepare it. Have a wonderful day. ♥
Thanks Jan!! Yummy!
This is so delicious! I must try cauliflower rice as soon as the dust settles around here.
Oh my does that look good!!!
This looks and sounds amazing, my friend! I have bookmarked the page and hope to try it soon. Thank you for sharing.
Have a beautiful week! Hugs!
Looks delicious and I can imagine it smells wonderful!
my hubby would just love this
Quick and easy and very tasty, perfect for during the week.
Lisa x
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