Ingredients
Serves: 4 people
467 calories per portion
Gluten-free depending on your soy sauce
Sauce:
- 400 ml light coconut milk
- 60g crunchy peanut butter
- Juice of 2 x limes
- 3 x tsp of honey
- 30g curry powder
- 30ml soya sauce
- 30g red curry paste
- 2 x red chillis chopped
- 1 x inch ginger
- 4 x cloves garlic
- Bunch of coriander
- 1 x red onion
Veg:
- 300g lean beef fillet sliced thinly
- 1 x red pepper sliced
- 1 x red onion sliced
- 6 x mushrooms
- 1 x head of broccoli
- 4 x carrots grated
- Chopped spring onions and coriander
- Sea salt & pepper
Rice:
- 200g basmati rice
- 400ml of water
- 4 tsp of soy sauce
- 2 x eggs
Method
- Place your coconut milk, peanut butter, lime juice, honey, curry powder, red curry paste, garlic, onions, ginger & chillis & coriander in a blender. Blitz well!
- Fry your beef in hot oil with some salt and pepper
- Pour in your blitzed sauce and add carrots, onions , peppers and simmer for 20 minutes.
- At the end add in your chopped spring onions & coriander.
- For your rice bring to the boil and leave cool slightly. Heat a large pan and add in your olive oil.
- Fry your rice and move to the side and crack an egg in. Stir well and add your soy sauce. Serve.
Top tips:
- Stir your sauce often as the peanut butter can stick.
- To reduce calories, you can swap your coconut milk for light and you can use peanut butter powder instead of actual peanut butter.
- Add in your carrots at the end as these give a vibrant color and lovely sweetness!
- If you are batch cooking, always make sure you only reheat your rice ONCE and make sure it is very hot so that all bacteria is completely gone.
- Make sure it is cooled before you put it in the fridge.
- To make this vegan or vegetarian friendly please replace your chicken with tofu and your honey with agave syrup.
