Low Carb Green Thai Curry

Stir fry the chicken in half the coconut oil until cooked through
In a separate pan, add the remaining coconut oil and green Thai paste being careful not to burn it
Heat until fragrant then add the coconut milk and simmer
Add fish sauce, salt, lemon juice and stevia and cook for a further 10min
Once cooked, remove the chicken from heat and dice.
Add chicken to green Thai mix stir though.
Heat cashews or serve them raw.
Add noodles and cashews to green Thai mix and stir through for 1min
Serve with a little coriander over the top

Serves 2

Category 1 recipe

250g chicken breast
12 tbsp. Green Curry Paste
200ml Coconut Milk
1 tbsp. Fish Sauce
1 tbsp. Lemon Juice
Sea Salt
1 tbsp. Natures Garden Stevia (optional)
20g cashew nuts
300g Bare naked noodles- Morrison’s/Sainsbury’s
Fresh coriander

Category 2 recipe

300g chicken breast
1.5 tbsp. Green Curry Paste
200ml Coconut Milk
1 tbsp. Fish Sauce
1 tbsp. Lemon Juice
Sea Salt
1 tbsp. Natures Garden Stevia (optional)
30g cashew nuts
300g Bare naked noodles- Morrison’s/Sainsbury’s
Fresh coriander

Category 3 recipe

350g chicken breast
2 tbsp. Green Curry Paste
200ml Coconut Milk
1 tbsp. Fish Sauce
1 tbsp. Lemon Juice
Sea Salt
1 tbsp. Natures Garden Stevia (optional)
40g cashew nuts
300g Bare naked noodles- Morrison’s/Sainsbury’s
Fresh coriander