Here is a recipe that I made the other night in under 25 minutes.
Ingredients:
-6 frozen chicken Tenders
-Mae Ploy Green Curry paste (find this at asian grocery store)
-1/2 can of Coconut Milk
-1 Green Pepper (chopped)
-1 Red Pepper (chopped)
-1/2 large carrot (chopped)
-1/4 yellow onion (chopped)
-1 cup mushrooms (chopped)
Cooking Directions
Place frozen chicken tenders in a pot, and fill with water just enough to cover the chicken. Then put on med/high heat
As you bring the water and the chicken to a boil, add in 2 Tbls of the curry paste. You cannot find this stuff at the traditional grocery stores, but if you have a thai restaurant in town there is sure to be an “Asian” grocery store nearby.
Chop all the veggies and have them ready to add to the mixture. When the water and the curry paste condense, add the onions and the carrots, and continue simmering for 5-7 minutes.
After simmering the chicken, carrots, and onions for 5-7 minutes, throw in the mushrooms and peppers. Add 1/2 can of coconut milk to the mixture and stir well. Add 1 Tbls of sea salt and simmer for another 7-10 minutes.
Serve over rice, or just eat it out of a soup bowl like I did.
This recipe provided the following for me:
-2 Servings
-Protein: 50 grams
-Fat: 22 grams (17 grams of healthy fat from coconut milk)
-Carbs: Net <15 grams