NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

1 tsp Coconut oil

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Bamboo shoots

0.25 cup Jasmine rice

1 cup Cauliflower rice

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 cup Fresh basil leaves

1 tbsp Fresh lime juice

0.25 tsp Sea salt

PREPARATION

• 1

  Heat the coconut oil in a large non-stick skillet or wok over medium-high heat.

• 2

  Add the cubed chicken breast and sea salt, searing until golden brown on all sides, approximately 5 minutes.

• 3

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

• 4

  Pour in the full-fat coconut milk, fish sauce, and coconut sugar, whisking gently to create a smooth, creamy sauce.

• 5

  Add the sliced zucchini, red bell pepper, and drained bamboo shoots to the skillet.

• 6

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

• 7

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

• 8

  Serve the curry hot over a mixture of cooked jasmine rice and cauliflower rice.