NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.13 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp avocado oil

1 tbsp fish sauce

1 tbsp coconut aminos

0.25 cup fresh cilantro

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium-high heat.

• 2

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

• 3

  Stir in the green curry paste and cook for 1 minute until the aromatics are fragrant.

• 4

  Pour in the full-fat coconut milk, fish sauce, and coconut aminos, stirring well to incorporate the curry paste into the liquid.

• 5

  Add the sliced red bell peppers and sugar snap peas to the skillet.

• 6

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

• 7

  Squeeze the fresh lime juice over the curry and garnish with chopped cilantro before serving.