NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup sliced red bell pepper

0.5 cup sugar snap peas

1 tbsp fish sauce

0.5 tsp coconut sugar

1 tbsp fresh lime juice

1 tbsp fresh Thai basil

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips for even cooking.

• 2

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

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden and cooked through, then remove and set aside.

• 4

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

• 5

  Pour in the coconut milk and whisk until the paste is fully dissolved and the sauce is smooth.

• 6

  Stir in the sliced red bell peppers and sugar snap peas, simmering for 3 minutes until tender-crisp.

• 7

  Return the chicken to the pan and stir in the fish sauce, coconut sugar, and lime juice.

• 8

  Remove from heat and garnish with fresh Thai basil before serving in a shallow bowl.