Green Curry

This Gluten-Free Green Curry is a fragrant and flavorful Thai dish, bursting with the freshness of herbs and spices. Perfectly paired with tender vegetables and protein of your choice, it's a quick and satisfying lunch option.

Ingredients

• Coconut milk - 400 ml
• Green curry paste - 2 tablespoons
• Chicken breast (or tofu) - 200 grams, diced
• Bell pepper (red or green) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Bamboo shoots - 100 grams, drained
• Fresh basil leaves - 10 grams
• Lime leaves - 2 leaves, torn
• Fish sauce (or soy sauce for vegetarian) - 1 tablespoon
• Brown sugar - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Jasmine rice - 150 grams (to serve)

Steps

1. Cook the jasmine rice according to package instructions, usually about 15-20 minutes.
2. In a medium pot, heat the vegetable oil over medium heat.
3. Add the green curry paste to the pot and sauté for 1-2 minutes until fragrant.
4. Pour in the coconut milk and stir to combine with the curry paste.
5. Add the diced chicken (or tofu) to the pot and simmer for 5-7 minutes until cooked through.
6. Incorporate the sliced bell pepper, zucchini, and bamboo shoots, cooking for an additional 5 minutes until the vegetables are tender.
7. Stir in the torn lime leaves, fish sauce, and brown sugar, mixing well.
8. Remove from heat and fold in the fresh basil leaves.
9. Serve the green curry hot over the cooked jasmine rice.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh herbs and vegetables.
• Coconut milk provides healthy fats and supports heart health.

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