1 Tbsp Coconut Oil
- 200 ml Coconut Cream 6.5 oz
- 200 ml Coconut Milk 6.5 oz
- 1/2 Cup Fresh Coriander diced
- 2 Tbsp Green Curry Paste
- 10 Green Beans Halved
- 1 Chicken Breast Fillet
- ½ medium Onion
- 4 Kaffir Lime Leaves
- 1 Tbsp Fish Sauce
- 1 tsp Erythritol optional
- 1 Red Chilli (To Serve)
Dice the onion, and place into a frying pan with the coconut oil. Cook until the onion is translucent.
Add the coconut cream in with the onion and cook for 5 mins.
Add the Green Curry Paste and cook for another 2 mins.
Dice the chicken into 1-inch pieces, and place into the pan along with the halved green beans, coconut milk, fish sauce and kaffir lime leaves. Cook for 15 mins until the chicken is cooked.
Add the erythritol and diced coriander. Mix well and serve with Riced Cauliflower (for you) and jasmine rice for the others.
** Nutrition per serving: Serving 484g, Calories 114, Fat 40g, Protein 26g, Carbs 16g