NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 small gold potato

3 tbsp full-fat coconut milk

1 tbsp red curry paste

1 tsp coconut oil

0.5 cup red bell pepper

1 cup fresh spinach

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Add the diced chicken breast, sea salt, and black pepper, searing until golden brown on all sides.

• 3

  Stir in the cubed gold potato, red bell pepper, fresh ginger, and minced garlic, cooking for 3 minutes until fragrant.

• 4

  Add the red curry paste and stir well to coat the chicken and vegetables thoroughly.

• 5

  Pour in the full-fat coconut milk and a splash of water, bring to a gentle simmer, and cover with a lid.

• 6

  Cook for 10-12 minutes until the potatoes are fork-tender and the chicken is fully cooked through.

• 7

  Fold in the fresh spinach and lime juice, stirring until the greens are just wilted, then serve immediately.