LOW CARB RED THAI CHICKEN CURRY
- 2 chicken breasts, cut into small pieces
- 2 red onions, chopped
- 2 carrots, roughly chopped
- 2 cloves garlic, chopped
- seasoning
- 1 – 2 tablespoons peanut butter
- 2 tablespoons red Thai curry paste
- 1 tin coconut milk, shake can well
- 2 julienned baby marrows (others can have rice)
- chopped chili, optional
Cook your rice if using.
Fry the curry paste in a tablespoon of olive oil
After a few minutes add a little of the coconut milk.
Stir a minute or two then add the rest of the coconut milk. Stir for a few minutes.
Add the onion, carrots and garlic and then the chicken. Season to taste.
Cook over medium heat, stirring occasionally.
Add the peanut butter.
Chicken and carrots should be cooked after half an hour.
Top your zucchini noodles with the curry and top with the extra chili if using.
Recipe and photo: Angela Landsberg
