NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup fresh baby spinach

1 tsp coconut oil

1 tbsp red curry paste

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat until shimmering.

• 2

  Season the diced chicken breast with sea salt, black pepper, and ground turmeric.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the sliced bell peppers, minced garlic, and grated ginger, sautéing for 3 minutes until fragrant.

• 5

  Stir in the red curry paste and cook for 1 minute to bloom the spices, then pour in the coconut milk.

• 6

  Return the chicken to the pan and simmer gently for 5-7 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Stir in the baby spinach until just wilted, then remove from heat.

• 8

  Serve the curry over the warm jasmine rice and garnish with fresh chopped cilantro.