For allergy sensitive people like me!
All my ingredients are organic to avoid the reactions I have to preservatives and artificial colours. I substitute some things for the ones that I am allergic to.
Boil the water for your rice first then when it's boiled the rice can be cooking while you are cooking the curry.
Sauté carrot and capsicums in Rice Bran oil until just brown.
Add the curry powder and stir through. Then add the chicken and lightly brown.
Add the coconut cream. Simmer until chicken is almost cooked.
Stir in the vegetables and lime juice.
Lastly, just before serving, sprinkle the coriander over the curry and stir through.
Serve with boiled rice or the bean thread noodles.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Brown rice takes longer to cook so maybe prepare ahead of time.
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