NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

1 tbsp Fish sauce

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Add the green curry paste to the hot oil and stir constantly for 1 minute until fragrant and slightly darkened.

• 4

  Add the chicken strips to the skillet and sear for 3-4 minutes, stirring occasionally, until golden brown on the outside.

• 5

  Pour in the full-fat coconut milk and fish sauce, stirring well to combine the curry paste into a smooth, creamy sauce.

• 6

  Toss in the sliced red bell pepper and snap peas, then reduce the heat to medium-low.

• 7

  Simmer the mixture for 5-7 minutes until the chicken is fully cooked and the vegetables reach a tender-crisp texture.

• 8

  Remove the skillet from the heat and stir in the fresh basil leaves just before serving in a shallow bowl.