4 Chicken thighs
1 Jar Bay’s Kitchen Thai Green Curry Stir-in Sauce
100g Bean sprouts
30g Sesame seeds
1 Tbsp Sesame oil
Gluten Free noodles, rice noodles or rice to serve
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, add sesame oil on a low heat add the diced chicken thighs and Bay’s Kitchen Thai Green Curry Stir-in Sauce, cook for 10 mins.
- Add spinach and bean sprouts heat for 5 mins.
- Take off 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.
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