NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.5 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup cooked jasmine rice

1 tbsp fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the green curry paste and whisk for 1 minute to release the fragrant oils.

• 5

  Pour in the full-fat coconut milk and chicken bone broth, whisking until the sauce is smooth and combined.

• 6

  Stir in the fish sauce and coconut sugar, allowing the liquid to come to a gentle simmer.

• 7

  Add the sliced red bell pepper and snap peas to the sauce, simmering for 3 minutes until the vegetables are tender-crisp.

• 8

  Return the chicken to the skillet and toss to coat in the creamy sauce.

• 9

  Stir in the lime juice and fresh cilantro just before serving to maintain their bright flavor.

• 10

  Serve the curry immediately over the warm jasmine rice.