NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 cup Water

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

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

• 2

  Add the chicken breast pieces and sauté until golden brown and nearly cooked through.

• 3

  Stir in the green curry paste and cook for 1 minute until the aromas are released.

• 4

  Pour in the full-fat coconut milk, water, fish sauce, and coconut sugar, whisking to combine.

• 5

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

• 6

  Simmer the mixture for 5 to 7 minutes until the vegetables are tender-crisp and the sauce has thickened.

• 7

  Remove from heat and stir in the fresh cilantro.

• 8

  Serve immediately with a fresh lime wedge to brighten the flavors.