NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup bamboo shoots

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 tbsp cilantro

PREPARATION

• 1

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

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden on all sides.

• 3

  Push the chicken to the edges of the pan and add the green curry paste to the center, stirring for one minute until aromatic.

• 4

  Pour in the full-fat coconut milk and chicken bone broth, whisking gently to combine the paste into a smooth, creamy sauce.

• 5

  Stir in the sliced red bell peppers, snap peas, and bamboo shoots, then simmer for five minutes until the vegetables are tender-crisp.

• 6

  Add the fish sauce, coconut sugar, and lime juice to the pan, stirring well to balance the salty and sweet notes.

• 7

  Remove from heat and serve hot, garnished with freshly chopped cilantro for a bright finish.