NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 tbsp coconut oil

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

1 tsp fresh ginger

1 clove garlic

0.5 tsp coconut sugar

0.5 whole lime

2 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until golden on all sides.

• 3

  Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until fragrant.

• 4

  Stir in the green curry paste and cook for 1 minute, allowing the heat to release the oils and aromatics.

• 5

  Pour in the full-fat coconut milk and fish sauce, stirring well to combine and scraping up any browned bits from the bottom of the pan.

• 6

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

• 7

  Reduce the heat to medium and simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 8

  Stir in the coconut sugar and the juice from the lime to balance the flavors.

• 9

  Garnish with freshly chopped cilantro and serve immediately.