Dr. Eva Orsmond is a Medical Doctor with a special interest in weight management and the treatment of overweight and obesity in adults and children. ...
5 ml olive oil
150 g chicken or turkey breast (cut in thin strips)
1 butternut squash (approx 100g, peeled, seeds removed and cut in thin strips)
70 g green pepper (pips removed and cut into thin strips)
100 g celeriac (cut into strips)
100 g onion (finely sliced)
25 g peppadews (finely chopped)
1 kaffir lime leaf
2ml yellow curry paste
15 ml soy sauce
1 clove garlic (crushed)
0.25 vegetable stock cube
100 ml boiling water
1 tsp turmeric
Cut the chicken into small strips and set aside.
Heat the oil in a wok and add the butternut squash, green pepper, celeriac and onion. Add the hot water and stir.
Add the stock cube and garlic and stir into the pan. Add the peppadews, turmeric, yellow curry paste and Kaffir lime leaf. Place a lid over the pan for a minute or two to activate the curry and spices.
Stir in the chicken strips and soy sauce and cover the wok with a lid and leave to simmer for 5-7 minutes until the chicken is thoroughly cooked.