NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Coconut oil

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Fresh lime juice

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into 1-inch bite-sized pieces and season evenly 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 to 5 minutes until golden and nearly cooked through, then transfer to a plate.

• 4

  In the same skillet, add the green curry paste and stir-fry for 1 minute until the aroma is released.

• 5

  Pour in the coconut milk, fish sauce, and coconut sugar, whisking gently to dissolve the paste into a smooth sauce.

• 6

  Toss in the sliced zucchini, red bell pepper, and snap peas, simmering for 3 to 4 minutes until the vegetables are tender-crisp.

• 7

  Return the chicken and any juices to the skillet and simmer for an additional 2 minutes to allow the flavors to meld and the sauce to thicken.

• 8

  Remove from heat and stir in the fresh lime juice and torn basil leaves before serving in a shallow bowl.