Green roast chicken curry with a fresh cabbage and cucumber salad

totalwellbeingdiet.com

tinaW

Whole Chicken, lean only, raw, 1 1½ kg whole chicken(s) (810g edible portion)

Asian green curry paste, 2 tablespoon(s)

Coconut milk, reduced-fat, 100 g

Fish sauce, 1 tablespoon(s), reduced salt

Garlic, 1 clove(s), crushed

Brown sugar, 1 tablespoon(s)

White pepper, ground, ¼ teaspoon(s)

Lime, ½ lime(s), cut into wedges

Sweet chilli sauce, 1 tablespoon(s), to serve

Chinese cabbage, 100 g, finely shredded

Lebanese cucumber, unpeeled, 1 cucumber(s), cut into ribbons

Red capsicum, 1 capsicum(s), thinly sliced

Spring onion, 2 medium onion(s), finely sliced

Fresh mint, 2 tablespoon(s)

Lime juice, 1 tablespoon(s)

Fish sauce, 1 teaspoon(s), for cabbage and cucumber salad

White sugar, granulated, ½ teaspoon(s), or powdered sweetener

Bean sprouts, 1 handful(s), large

Directions at totalwellbeingdiet.com

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