NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 tsp coconut oil

2 tbsp green curry paste

1 tbsp full-fat coconut milk

0.5 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup bamboo shoots

1.5 cup cauliflower rice

1 tsp fish sauce

1 tbsp lime juice

0.25 cup fresh Thai basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 2

  Melt the coconut oil in a large skillet over medium-high heat and sear the chicken until golden, about 3 minutes per side.

• 3

  Remove the chicken from the pan and add the green curry paste, stirring constantly for 60 seconds to bloom the spices.

• 4

  Slowly whisk in the full-fat coconut milk and chicken broth until the sauce is creamy and well-incorporated.

• 5

  Toss in the sliced red bell peppers and bamboo shoots, reducing the heat to medium and simmering for 5 to 7 minutes.

• 6

  Return the chicken to the pan along with the fish sauce and lime juice, allowing the flavors to meld for 2 minutes.

• 7

  Prepare the cauliflower rice by lightly steaming it until tender but not mushy.

• 8

  Remove the curry from heat, fold in the fresh Thai basil leaves, and serve immediately over the cauliflower rice.