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Thai Green Curry Test

Thai Green Curry Test

9 minutes
Serves2
Diet (depending on substitutions)
Gluten Free
*Vegetarian
*Vegan
Ingredients
Adjust servings: 
2 Chicken breasts / vegan or veggie substitute
25 gm Gluten free breadcrumbs
50 ml Vegetable oil
Nutritional info (per serving)
nutrition info
12g
fat
10g
carbohydrates
12g
sugar
Looking for an easy weeknight dinner? Look no further than the Bay's Kitchen range of quick and easy stir-in sauces. Add chicken for a meaty feast, keep it veggie with fish, or for a vegan version why not use tofu or seitan. Whilst chillis are a low FODMAP ingredient, some people with IBS have higher numbers of chilli pepper pain receptors in the gut, which can cause symptoms. If you’re sensitive to chilli, you can leave it out of this recipe. This recipe was created by cook and author Emma Hatcher (www.shecanteatwhat.com). It has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen. Copyright Bay’s Kitchen, reprinted with permission.

Method

1
Done
12m
To make the pickle, toss all of the ingredients together in a bowl and set aside until ready to serve.

2
Done
3m
To prepare the chicken, lay the seasoned flour, egg and breadcrumbs out on separate plates/containers/on a tray. Coat the chicken breasts in the flour, then dip into the egg and finally into the breadcrumbs, using your hands to encourage the breadcrumbs to stick. We want the chicken to be crispy!

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