NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.17 cup full-fat coconut milk

2 tbsp green curry paste

0.5 cup sliced bamboo shoots

0.5 cup sliced red bell pepper

0.5 cup fresh green beans

1 tbsp fish sauce

0.5 tsp coconut sugar

0.25 cup fresh basil leaves

0.25 tbsp avocado oil

0.5 cup water

PREPARATION

• 1

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

• 2

  Add the green curry paste to the skillet and sauté for 1 minute until the aromatics are released and fragrant.

• 3

  Add the sliced chicken breast to the pan and cook for 3-4 minutes until lightly browned on all sides.

• 4

  Pour in the full-fat coconut milk, water, fish sauce, and coconut sugar, stirring well to incorporate the curry paste into the liquid.

• 5

  Add the sliced red bell pepper, green beans, and bamboo shoots to the skillet.

• 6

  Reduce the heat to medium and simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Remove from heat and stir in the fresh basil leaves just before serving to maintain their bright flavor.