NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup water

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup bamboo shoots

1 tbsp fish sauce

0.5 tsp coconut sugar

1 tbsp lime juice

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly 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 sear until golden brown on both sides, then remove and set aside.

• 4

  Lower the heat to medium and add the green curry paste, sautéing for 1 minute until fragrant.

• 5

  Whisk in the coconut milk, water, fish sauce, and coconut sugar until the sauce is smooth.

• 6

  Add the sliced red bell pepper, sugar snap peas, and bamboo shoots to the skillet.

• 7

  Simmer the vegetables in the sauce for 3-4 minutes until they are tender-crisp.

• 8

  Return the chicken to the pan and continue to simmer for another 2 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 9

  Remove from heat and stir in the lime juice and fresh basil leaves just before serving.