NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup cooked jasmine rice

1 tsp fish sauce

1 tsp coconut aminos

0.25 cup chicken bone broth

1 tbsp fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into 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.

• 3

  Add the green curry paste to the skillet and sauté for 1 minute until fragrant and the oils begin to release.

• 4

  Add the chicken strips to the pan and sear for 3-4 minutes until golden brown on the outside.

• 5

  Pour in the full-fat coconut milk and chicken bone broth, stirring well to fully incorporate the curry paste.

• 6

  Add the sliced red bell pepper and snap peas to the skillet, then reduce the heat to medium-low.

• 7

  Simmer the mixture for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 8

  Stir in the fish sauce, coconut aminos, and lime juice to balance the savory and acidic notes.

• 9

  Serve the creamy curry over the warm jasmine rice and garnish with fresh cilantro before serving.