NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup snap peas

0.5 cup bamboo shoots

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp fresh lime juice

1 tbsp fresh cilantro

1 tbsp fresh Thai basil

0.25 tsp sea salt

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 and sear the chicken until golden and cooked through.

• 3

  Push the chicken to the side of the pan and add the green curry paste, stirring for 60 seconds until it becomes highly fragrant.

• 4

  Whisk in the coconut milk, chicken broth, fish sauce, and coconut sugar until the sauce is smooth and combined.

• 5

  Add the sliced red bell pepper, snap peas, and bamboo shoots to the skillet, stirring to coat in the sauce.

• 6

  Reduce heat to medium-low and simmer for 5 to 7 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.

• 7

  Remove from heat and stir in the fresh lime juice, cilantro, and Thai basil before serving warm.