NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup sliced bamboo shoots

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp fresh lime juice

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

  Heat the coconut 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 brown on all sides.

• 4

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

• 5

  Pour in the coconut milk and chicken bone broth, stirring well to incorporate the curry paste into a smooth sauce.

• 6

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

• 7

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

• 8

  Stir in the fish sauce, coconut sugar, and lime juice to balance the flavors.

• 9

  Remove from heat and fold in the fresh basil leaves just before serving.