NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup green beans

1 tsp fish sauce

0.5 tsp fresh ginger

1 tsp lime juice

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pan and sauté until golden brown and cooked through.

• 3

  Stir in the green curry paste and grated ginger, cooking for 1 minute until highly fragrant.

• 4

  Add the sliced zucchini, red bell pepper, and trimmed green beans, tossing to coat the vegetables in the curry paste.

• 5

  Pour in the coconut milk and fish sauce, stirring well to combine, and bring the mixture to a gentle simmer.

• 6

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

• 7

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