NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup water

0.5 cup red bell pepper

0.5 cup snap peas

0.5 cup bamboo shoots

1 tbsp fish sauce

1 tsp 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 thin, bite-sized strips and season evenly with 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 sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside on a plate.

• 4

  In the same skillet, add the green curry paste and whisk for 1 minute until it becomes highly fragrant.

• 5

  Pour in the full-fat coconut milk and water, whisking constantly to combine the paste into a smooth, creamy sauce.

• 6

  Add the sliced red bell pepper, snap peas, and bamboo shoots to the simmering sauce and cook for 3-4 minutes until tender-crisp.

• 7

  Return the cooked chicken to the skillet and stir in the fish sauce and lime juice to brighten the flavors.

• 8

  Remove from heat and fold in the fresh basil leaves just before serving to maintain their vibrant color.