Cook the rice according to the instructions on the pack. Dice the chicken breast and fry in olive oil in a wok over a medium heat. Cook the green beans for 4 minutes and slice the courgette. Then stir-fry the vegetables briefly with the chicken breast and add the coconut milk and the curry paste. Continue to stir and add the dices pineapple at the end. Serve the rice in two bowls with the curry on top. Garnish with the finely chopped coriander.

Thai Curry with Courgette, Green Beans, Pineapple, Chicken Breast and Brown Rice
- Difficulty Level Intermediate
Recipe Rating
- (4 /5)
- (1 Rating)
Ingredients
- Ingredients (2 people)
- 200 Gram chicken breast
- 150 Gram wholegrain rice
- 1 courgette
- 100 Gram green beans
- 1/2 Pineapple
- 1 packet coconut milk
- 2 tablespoons Thai green curry paste
- 1 sprig coriander
- olive oil
Instructions
- 1. Cook the rice according to the instructions on the pack.
- 2. Dice the chicken breast and fry in olive oil in a wok over a medium heat.
- 3. Cook the green beans for 4 minutes and slice the courgette.
- 4. Then stir-fry the vegetables briefly with the chicken breast and add the coconut milk and the curry paste.
- 5. Continue to stir and add the dices pineapple at the end.
- 6. Serve the rice in two bowls with the curry on top.
- 7. Garnish with the finely chopped coriander.
- Recipe Type : Dinner-3, Phase 3
- Ingredient : Chicken Breast, Coconut Milk, Coriander, Courgette, Green Beans, Olive Oil, Pineapple, Thai Green Curry Paste, Wholegrain Rice
Instructions
- 1. Cook the rice according to the instructions on the pack.
- 2. Dice the chicken breast and fry in olive oil in a wok over a medium heat.
- 3. Cook the green beans for 4 minutes and slice the courgette.
- 4. Then stir-fry the vegetables briefly with the chicken breast and add the coconut milk and the curry paste.
- 5. Continue to stir and add the dices pineapple at the end.
- 6. Serve the rice in two bowls with the curry on top.
- 7. Garnish with the finely chopped coriander.
About Chef
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