NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup bamboo shoots

0.33 cup cooked jasmine rice

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

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 strips to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Remove the cooked chicken from the pan and set it aside on a plate.

• 5

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

• 6

  Pour in the full-fat coconut milk and fish sauce, whisking gently to combine with the curry paste into a smooth sauce.

• 7

  Add the sliced red bell pepper and bamboo shoots to the simmering sauce, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Return the cooked chicken and any accumulated juices to the skillet, stirring to coat every piece in the velvety curry sauce.

• 9

  Stir in the fresh lime juice and remove the skillet from the heat immediately.

• 10

  Serve the creamy curry over the warm jasmine rice and garnish with a sprinkle of fresh cilantro.