Vegan Thai Green Curry with Rice and Pak Choi
Ingredients
- chicken style strips
- sugar snap peas
- baby corn
- carrot
- red onion
- garlic
- curry paste
- coconut cream
- brown rice
- pak choi
Preparation
Cook the brown rice according to package instructions.
In a pan, sauté garlic and red onion until fragrant.
Add curry paste and cook for a minute to release flavors.
Stir in chicken style strips, sugar snap peas, baby corn, carrot, and pak choi.
Pour in coconut cream and simmer until vegetables are tender and heated through.
Serve the curry over the cooked brown rice.
Nutritional information
Per serving: 1023 calories, 47g fat, 44g protein, 101g carbs
