NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp full-fat coconut milk

1 tsp coconut oil

1 tbsp red curry paste

1 tbsp fish sauce

0.5 cup red bell pepper

0.5 cup broccoli florets

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

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 5-6 minutes until golden and cooked through, then remove and set aside.

• 4

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

• 5

  Add the sliced red bell pepper and broccoli florets, sautéing for 3 minutes until slightly softened.

• 6

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

• 7

  Return the chicken to the skillet and let the mixture simmer for 2-3 minutes until the sauce thickens slightly.

• 8

  Stir in the lime juice and remove from heat.

• 9

  Serve the curry over the warm cooked jasmine rice and garnish with fresh chopped cilantro.