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

Thai Green Curry with Tinned Peas and Apple Rice Cups
A flavorful Thai-inspired green curry with a side of apple rice cups for a balanced lunch.
Thai Green Curry with Tinned Peas and Apple Rice Cups

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

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 200
    ml
     coconut milk
  • 2
    tbsp
     green curry paste
  • 150
    g
     tinned peas
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 2
    item
     apple rice cups
  • 10
    g
     basil leaves
  • 1
    tbsp
     fish sauce
  • 1
    tbsp
     lime juice
Preparation Time: 40 minutes
Thai Green Curry with Tinned Peas and Apple Rice Cups
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Heat a pan over medium heat and add the green curry paste. Stir for 1 minute.
  3. Add the coconut milk and bring to a simmer.
  4. Add the chicken strips and cook for 5-7 minutes until cooked through.
  5. Add the tinned peas, red bell pepper, and zucchini. Cook for another 5 minutes.
  6. Stir in the fish sauce and lime juice.
  7. Serve the curry with apple rice cups on the side.
  8. Garnish with fresh basil leaves before serving.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 3 g 0.4 g
Sugar 15 g 1.9 g
Carbohydrates 60 g 7.5 g
Fat 35 g 4.4 g
  • 200
    g
     chicken breast
  • 200
    ml
     coconut milk
  • 2
    tbsp
     green curry paste
  • 150
    g
     tinned peas
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 2
    item
     apple rice cups
  • 10
    g
     basil leaves
  • 1
    tbsp
     fish sauce
  • 1
    tbsp
     lime juice
1
Servings
0

Slice the chicken breast into thin strips.

Heat a pan over medium heat and add the green curry paste. Stir for 1 minute.

Add the coconut milk and bring to a simmer.

Add the chicken strips and cook for 5-7 minutes until cooked through.

Add the tinned peas, red bell pepper, and zucchini. Cook for another 5 minutes.

Stir in the fish sauce and lime juice.

Serve the curry with apple rice cups on the side.

Garnish with fresh basil leaves before serving.

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