Thai Green Curry Chicken

Tasty Thai in less than 30 minutes!  The coconut milk is excellent at satiating fat to stop hunger!  Bok choy is very calcium rich!  Serves 4

Ingredients:

2 red onions

1 bunch of washed, chopped coriander root (save leaves for garnish)

3 tbsp green curry paste

1 tbsp of rice malt syrup (optional)

1 litre chicken stock

1 can coconut milk

1/2 kilo of chicken breast or thigh

1/4 kilo snow peas or green beans

1/4 kilo bok choy

Method:

• In a coconut oiled wok, cook the chopped red onions, then add coriander roots until fragrant.
• Add rice malt and 3 tablespoon of the curry paste. Mix well and let sit.
• Poach chicken in water for approximately 15 mins or until there is no pink in the middle of the chicken. Drain and rinse chicken.
• Chop chicken or shred and place in wok over mixture.  Add chicken stock and a cup of water.
• Place chopped veggies on top bring to boil then simmer for 15 mins. Occasionally stir.
• Add coconut milk the last 3 minutes and be careful not to boil.
• Serve with coriander leaves and chilli flakes.
• Eat as a soup or place on cauliflower rice.

All of our posts reflect our philosophy at A Healthy View www.ahealthyview.com. A whole real food perspective on food and life.  Extremes do not work but clean, whole, tasty and easy food choices can create a lifetime of good habits that lead to a lean, happy, and healthy person.  Contact us on our website for our next Low Sugar Lifestyle program or a nutritional consult.   Recipe by Michele Chevalley Hedge