Healthy Yellow Chicken & Veggie Curry

imageJust a quick recipe for you to try this week.  I was given Gwyneth Paltrow’s cookbook ‘It’s All Good’ for my birthday and CAN’T WAIT to test out and share those recipes with you soon.  In the meantime…..


Get buying!

2 organic chicken breasts

1 teaspoon coconut oil

3 teaspoons of Yellow Thai curry paste

1 tablespoon of LSA mix (linseed, sunflower and almonds grounded down)

1 can of organic coconut milk

1 tablespoon of fish sauce

1 onion

2 spring onions, frozen peas, baby spinach, snow peas

Get cooking!

Heat the coconut oil in a wok, add the brown onion and chicken breast and cook on low.

Add the curry paste, heat gently for three minutes. Mix in the LSA.

Add the fish sauce, coconut milk, frozen peas and snow peas and gently bring to the boil.

When chicken is cooked through, add the spinach so it wilts in the pan.  Add the spring onions and cook for two minutes.

Serve with brown and red rice, topped with chia seeds.  YUM!