NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp full-fat coconut milk

1 tbsp red curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup broccoli florets

1 tsp fresh ginger

1 clove garlic

1 tsp fish sauce

1 tsp lime juice

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and slice the bell pepper into thin strips.

• 2

  Heat the coconut oil in a large skillet over medium heat and sauté the minced ginger and garlic for 1 minute until fragrant.

• 3

  Add the red curry paste to the skillet, stirring constantly for 1 minute to bloom the spices and enhance the flavor.

• 4

  Pour in the coconut milk and stir until the paste is fully incorporated, then add the chicken pieces and simmer for 6 minutes.

• 5

  Add the broccoli florets and red bell pepper to the skillet, continuing to simmer for 4-5 minutes until the chicken is cooked through.

• 6

  Stir in the fish sauce and lime juice, then season the curry with sea salt and black pepper.

• 7

  Steam the cauliflower rice in a separate pan or microwave until tender, then serve the curry hot over the rice.