1 Jar of Bay’s Kitchen Thai Green Curry Stir-in Sauce
4 Chicken thighs
30g Sesame seeds
1 Tbsp Sesame oil
Gluten free noodles, rice noodles or rice
Nutrition (per serve)
Kcal – 527
Fat – 35g
of which saturates – 14g
Carbohydrates – 6.9g
of which sugars – 4.4g
Fibre – 3.5g
Protein – 43g
Salt – 1.3g
Please note the calculation does not include the Gluten Free noodles, rice noodles or rice to serve.
- Heat a wok or frying pan on a low heat and add the sesame oil. Add the diced chicken thighs and Bay’s Kitchen
Thai Green Curry Stir-in Sauce and cook for 10 minutes.
- Add spinach and bean sprouts, heat for 5 minutes.
- Take off the heat and add chopped coriander, lime
and toasted sesame seeds.
- Serve with noodles or rice.
This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.
Copyright Bay’s Kitchen. Please do not reprint without permission.