So who has heard of PB2 peanut powder? Basically they take the majority of the oil out of peanut butter leaving just a peanut butter powder meaning there’s less than 1g of fat and 2.5g protein per tbsp (versus 7g of fat and 4g of protein in natural peanut butter). With a whopping 57.7g of protein in one portion, why wouldn’t you incorporate PB2 into our favourite curry recipe?! Because we could all do with a little more protein 😉
PB2 Massaman Chicken Curry (makes 6 portions):
4 large chicken breasts (approx 1000g)
8 tbsp PB2 (feel free to use up to 12 tbsp for a nuttier taste!)
4 cloves garlic (chopped)
6 tsp fresh ginger (minced)
2 tbsp curry powder
2 tbsp Massaman curry powder
1 tbsp Massaman curry paste
1 tsp coriander (ground)
Juice of 2 limes
1 jalapeño (chopped, more if you like extra spice)
1 can light coconut milk (highly recommend Thai Kitchen brand)
Salt and pepper for seasoning
1) Season the chicken breast with salt and pepper on both sides.
2) Mix together the garlic, ginger, curry powder, coriander, curry paste, jalapeño, lime juice and PB2 until smooth. Place chicken breasts in the crock pot, cover with sauce and toss to coat chicken on both sides.
3) Cook on low for 6-8 hours and serve with a side of basmati rice and crispy kale (toss kale with a little olive oil and sea salt and bake on a baking tray at 350 for about 5mins or until crispy to your liking).
Macronutrient Breakdown (per portion):