This dish is quick and very easy to make. Full of creamy coconut sauce add lovely flavours.
Yield: 4 servings
Total Time Taken: 30 minutes
1 pound broccoli
1 white onion, peeled and thinly sliced
1 pound cooked chickens, sliced
2 tablespoons olive oil
1 2⁄3 cups coconut milk, full cream
Salt – 1 teaspoon
Ground black pepper – ½ teaspoon
2 tablespoons green curry paste
2 tablespoons peanut butter
5 tablespoons salted peanuts
- Rinse broccoli, peel the lower part of the stem and then cut lengthwise into thin wedges in such a way that florets and stems are joined together.
- Place a medium-sized skillet pan over a high flame, add oil and let heat. Add onion and broccoli and sauté for 2-3 minutes until tender-crisp, stirring occasionally.
- Add salt, black pepper and curry paste, then add chicken and peanut butter, pour in the milk and stir until mixed well.
- Let simmer for 3 minutes until warmed through. Garnish with peanuts and serve.
Nutritional Information Per Serving: 132.1 Cal, 11.4 g total fat (1.2 g sat. fat), 7 mg chol., 133.9 mg sodium, 7.4 g carb., 2.5 g fiber, 5.1 g protein.