NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup bamboo shoots

0.33 cup cooked jasmine rice

0.5 tsp fish sauce

0.25 tsp coconut sugar

1 tbsp fresh cilantro

1 wedge lime

PREPARATION

• 1

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

• 2

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

• 3

  In the same skillet, add the green curry paste and stir-fry for 1 minute until fragrant.

• 4

  Whisk in the full-fat coconut milk, fish sauce, and coconut sugar until the sauce is smooth and simmering.

• 5

  Add the sliced red bell pepper, zucchini, and bamboo shoots to the curry sauce.

• 6

  Simmer the vegetables for 4-5 minutes until they are tender-crisp.

• 7

  Return the cooked chicken to the skillet, tossing well to coat in the creamy sauce.

• 8

  Serve the curry over the warm jasmine rice and garnish with fresh cilantro and a squeeze of lime.