NUTRITION

SERVINGS

INGREDIENTS

5.5 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 snap peas

1 tbsp fish sauce

0.5 tsp coconut sugar

0.25 cup fresh basil leaves

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until golden on all sides.

• 3

  Stir in the green curry paste and cook for 1 minute until fragrant, coating the chicken thoroughly to release the oils in the paste.

• 4

  Pour in the full-fat coconut milk, fish sauce, and coconut sugar, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 5

  Add the sliced red bell pepper and snap peas, then reduce heat to medium-low and simmer for 5-7 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.

• 6

  Remove from heat and stir in the fresh lime juice and basil leaves until just wilted before serving warm.