NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.33 cup cooked jasmine rice

5 whole Thai basil leaves

1 wedge lime

0.13 tsp sea salt

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.

• 2

  Heat the coconut oil in a large skillet or wok over medium heat.

• 3

  Add the green curry paste to the oil and stir-fry for 1 minute until fragrant to bloom the spices.

• 4

  Add the chicken strips to the skillet and cook for 3-4 minutes until golden on the outside.

• 5

  Pour in the coconut milk, chicken broth, and fish sauce, stirring to combine into a smooth sauce.

• 6

  Add the sliced red bell peppers and snap peas, then simmer for 5 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 7

  Stir in the fresh Thai basil leaves at the very end until just wilted.

• 8

  Serve the curry in a bowl over the cooked jasmine rice with a fresh lime wedge on the side.