NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup bamboo shoots

1 tbsp fish sauce

1 cup cauliflower rice

0.25 cup fresh basil

1 tbsp 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.

• 2

  Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden brown, about 5 minutes.

• 3

  Add the green curry paste to the center of the pan and stir for 1 minute until fragrant.

• 4

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

• 5

  Stir in the sliced red bell pepper, sugar snap peas, and bamboo shoots; reduce heat to medium and simmer for 5-7 minutes until vegetables are tender-crisp.

• 6

  While the curry simmers, lightly sauté the cauliflower rice in a separate non-stick pan over medium heat for 3-4 minutes until just tender.

• 7

  Remove the curry from heat and stir in the fresh lime juice and basil leaves.

• 8

  Serve the creamy green curry chicken over the cauliflower rice and enjoy immediately.