NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup bamboo shoots

1 tsp fish sauce

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then add to the skillet and sear for 2-3 minutes per side until golden brown.

• 3

  Push the chicken to the side of the pan and add the green curry paste, stirring for 1 minute until fragrant.

• 4

  Pour in the full-fat coconut milk and fish sauce, stirring well to combine the paste into the liquid and scraping any browned bits from the pan.

• 5

  Add the sliced red bell pepper, sugar snap peas, and bamboo shoots to the skillet.

• 6

  Lower the heat to medium and simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Stir in the fresh lime juice just before serving.

• 8

  Plate the curry over the cooked jasmine rice and garnish with fresh cilantro.