Thai green curry chicken with cauliflower rice
A dinner for one: 460 kcal with 35 g of protein, 19 g of carbs and 28 g of fat, ready in 30 min.
- 30 min
- Dinner · 1 serving
- Asian
- 460 kcal
Nutrition per serving
460 kcalEnergy: 30% protein, 16% carbs, 54% fat
- 35 gProtein
- 19 gCarbs
- 28 gFat
Fiber 5 gSugar 9 gSodium 830 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Tree nuts
Ingredients
For one serving.
- Chicken thigh, boneless160 g
- Coconut milk, light150 ml
- Green curry paste1 tbsp
- Green beans50 g
- Zucchini½ (80 g)
- Cauliflower rice100 g
- Sunflower oil1 tsp
- Lime juice2 tsp
- Basil5 g
Method
- Fry the curry paste in the oil for 1 minute, add the chicken pieces and cook for 5 minutes.
- Pour in the coconut milk and 50 ml water and simmer for 10 minutes.
- Add the green beans and zucchini and simmer for 6 minutes more; finish with lime juice and basil.
- Meanwhile stir-fry the cauliflower rice in a dry pan for 5 minutes, season with salt and serve with the curry.
Make ahead
Cook the curry up to 3 days ahead; make the cauliflower rice fresh.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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