NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 cup zucchini

0.5 cup red bell pepper

1 clove garlic

1 tsp fresh ginger

1 tsp fish sauce

1 tbsp lime juice

0.25 cup fresh basil

PREPARATION

• 1

  Slice the chicken breast into bite-sized strips and chop the zucchini and bell pepper into uniform pieces.

• 2

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

• 3

  Add the chicken strips to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the minced garlic, grated ginger, and green curry paste, stirring for 1 minute until fragrant.

• 5

  Pour in the coconut milk and fish sauce, whisking to combine the paste into the liquid.

• 6

  Add the zucchini and bell peppers to the sauce and simmer for 4-5 minutes until the vegetables are tender-crisp.

• 7

  Return the chicken to the skillet and stir to coat in the creamy sauce.

• 8

  Remove from heat and stir in the fresh lime juice and torn basil leaves before serving.