NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup bamboo shoots

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp lime juice

2 tbsp fresh basil

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and set aside.

• 3

  In the same skillet, add the green curry paste and stir for 1 minute until fragrant.

• 4

  Whisk in the full-fat coconut milk and chicken broth, bringing the mixture to a gentle simmer.

• 5

  Add the sliced red bell pepper, sugar snap peas, and bamboo shoots, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  Return the chicken to the skillet and stir in the lime juice and fresh basil.

• 8

  Serve the creamy curry over the cooked jasmine rice and enjoy immediately.