Thai Red Peanut Curry with Roasted Pumpkin

SERVES: 4        

INGREDIENTS:

600grams skinless chicken breast or 800 grams of firm tofu

100grams Mayvers dark roast peanut butter

1 tbl coconut oil

600grams pumpkin, peeled and diced

200ml canned coconut milk

2 cups snow peas, de-stringed

1 tbl red chilli paste

1 tbl minced ginger

1 tsp minced garlic

8 Kaffir Lime Leaves

METHOD:

  1. Preheat the oven to 180 degrees and line a baking tray with baking paper. Peel and dice the pumpkin into small cubes and place into the oven to roast for 20 minutes.

  2. Dice the chicken or tofu into bite sized chunks.

  3. Heat up a pan with the coconut oil, when hot add the chicken/tofu and fry off for 5 minutes each side or until cooked.

  4. While the chicken/tofu cooks, in a food processor add the peanut butter, coconut milk, red chili, ginger and garlic and blitz until smooth.

  5. Add the sauce to the chicken/tofu, stir and add the lime leaves, drop to a low heat and simmer for a further 10 minutes. After 10 minutes remove the lime leaves. While the sauce is simmering des-string the snow peas and place in a bowl of boiled water to blanch.

  6. Remove the pumpkin from the oven, add it to the chicken and stir. Evenly divide the curry amongst four bowls and add the snow peas on the side, enjoy.

Additional Notes: The perfect low carb and high protein recipe to support fat loss, especially If you struggle with PCOS or insulin resistance. This dish has less than 550 calories and 49 grams of protein so you will feel very satisfied, however if you need to add cauliflower rice to help you keep you full this will keep this dish low carb and lower calorie. Alternatively, if you are active and burn lots of fuel (calories) and you need the carbs serve on normal rice.

This is known as a Nutrition Club #LCHF #VHP and is on our members only recipes hub with hundreds of other amazing recipes like this one. Full macros and calories available on the hub.

Dinner, LunchJessica Lowe#gf, #df, #vegan