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Thai Green Curry Chicken with Tinned Peas and Apple Rice Cups
Thai Green Curry Chicken with Tinned Peas and Apple Rice Cups

Thai Green Curry Chicken with Tinned Peas and Apple Rice Cups
A flavorful Thai-inspired dish with tender chicken, aromatic green curry, and a side of apple rice cups.
Thai Green Curry Chicken with Tinned Peas and Apple Rice Cups

Provides a balanced meal with protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     green curry paste
  • 200
    ml
     coconut milk
  • 150
    g
     tinned peas
  • 2
    item
     apple rice cups
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tbsp
     olive oil
  • 1
    item
     lime
  • 10
    g
     basil leaves
Preparation Time: 40 minutes
Thai Green Curry Chicken with Tinned Peas and Apple Rice Cups
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Heat olive oil in a pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
  3. Add green curry paste and stir for a minute.
  4. Pour in coconut milk and bring to a simmer.
  5. Add chicken strips and cook until fully cooked through.
  6. Stir in tinned peas and sliced red bell pepper. Cook for another 5 minutes.
  7. Squeeze lime juice over the curry and garnish with fresh basil leaves.
  8. Serve the curry with apple rice cups on the side.
Nutrition Per Serving 850 g Per 100g
Energy 1108 kcal 130 kcal
Protein 60 g 7.1 g
Fibre 15 g 1.8 g
Salt 3 g 0.4 g
Sugar 20 g 2.4 g
Carbohydrates 90 g 10.6 g
Fat 70 g 8.2 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     green curry paste
  • 200
    ml
     coconut milk
  • 150
    g
     tinned peas
  • 2
    item
     apple rice cups
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tbsp
     olive oil
  • 1
    item
     lime
  • 10
    g
     basil leaves
1
Servings
0

Slice the chicken breast into thin strips.

Heat olive oil in a pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.

Add green curry paste and stir for a minute.

Pour in coconut milk and bring to a simmer.

Add chicken strips and cook until fully cooked through.

Stir in tinned peas and sliced red bell pepper. Cook for another 5 minutes.

Squeeze lime juice over the curry and garnish with fresh basil leaves.

Serve the curry with apple rice cups on the side.

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