NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp coconut oil

1 tbsp red curry paste

3 tbsp full-fat coconut milk

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp lime juice

0.25 tsp sea salt

0.33 cup cooked jasmine rice

1 tbsp fresh cilantro

1 tbsp fresh Thai basil

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 3-4 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

• 4

  In the same skillet, add the red curry paste and cook for 1 minute until fragrant.

• 5

  Whisk in the full-fat coconut milk, fish sauce, and coconut sugar, stirring until the sauce is smooth and simmering.

• 6

  Add the sliced red bell pepper and zucchini to the sauce, simmering for 3-5 minutes until the vegetables are tender-crisp.

• 7

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

• 8

  Stir in the fresh lime juice and remove from heat.

• 9

  Serve the curry over the warm jasmine rice and garnish with fresh cilantro and Thai basil.