NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 tsp fish sauce

1 tsp coconut aminos

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup bamboo shoots

0.5 tsp lime juice

0.25 cup Thai basil

0.25 cup cooked jasmine rice

PREPARATION

• 1

  Season the chicken breast pieces evenly with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden brown, about 5 minutes.

• 3

  Stir in the green curry paste and cook for 1 minute until the aromatics are fragrant.

• 4

  Pour in the coconut milk, fish sauce, and coconut aminos, stirring to fully incorporate the paste into a smooth sauce.

• 5

  Add the sliced red bell pepper, sugar snap peas, and bamboo shoots to the skillet.

• 6

  Reduce the heat to medium and simmer for 6-8 minutes until the vegetables are tender-crisp and the chicken is cooked through.

• 7

  Stir in the fresh lime juice and Thai basil leaves just before removing from the heat.

• 8

  Serve the curry immediately over the warm jasmine rice.