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 red bell pepper

0.5 cup sugar snap peas

2 cup cauliflower rice

1 tbsp fish sauce

0.5 tsp coconut sugar

0.25 cup fresh Thai basil

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet or wok over medium-high heat and sear the chicken until golden and just cooked through, then remove from the pan and set aside.

• 3

  In the same pan, add the green curry paste and cook for 1 minute until fragrant, then slowly whisk in the full-fat coconut milk until smooth.

• 4

  Stir in the fish sauce and coconut sugar, then add the sliced red bell peppers and sugar snap peas to the simmering sauce.

• 5

  Cook the vegetables for 3-4 minutes until tender-crisp, then return the chicken to the pan to warm through.

• 6

  While the curry simmers, steam or sauté the cauliflower rice in a separate pan until tender.

• 7

  Remove the curry from heat, stir in the fresh Thai basil and lime juice, and serve immediately over the cauliflower rice.