Ingredients (for 4 servings):
- 400g Chicken Breast
- 2 tsp Turmeric
- 2 tsp Ground Ginger
- 1 tbsp Olive Oil
- 2 Small Shallots
- 2 Cloves Garlic
- 1 inch Fresh Grated Ginger
- ½ tsp Cayenne
- ½ cup Fresh Cilantro (optional)
- 400g Chopped Sweet Potato
- 1 cup Light Coconut Milk
- 1.5 tbsp Fish Sauce
- 1 cup sliced Mushrooms
Directions:
- Toss the chicken breast with turmeric and ground ginger.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, fresh grated ginger, cayenne, and fresh cilantro (optional), cook 3 minutes,
- Add in your sweet potato
- Reduce the heat to low. Add chicken broth, canned coconut milk, fish sauce.
- Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through.
- If the sauce is too thick, add additional broth.
- Stir in 3 cups of spinach and the juice of 2 limes.
- Season to taste with salt.
- For higher carbs, serve over rice and/or with fresh naan.
Nutrition (per serving WITHOUT rice or naan):
Calories: 324
Fat: 16g
Carbohydrates: 21g
Fibre: 4g
Protein: 24g