NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp Coconut oil

1 tbsp Green curry paste

5 oz Chicken breast

0.13 cup Full-fat coconut milk

0.25 cup Water

1 tbsp Fish sauce

0.5 tsp Coconut sugar

0.5 cup Red bell pepper

0.5 cup Sliced bamboo shoots

1 tbsp Fresh lime juice

0.25 cup Fresh Thai basil

0.25 cup Cooked jasmine rice

PREPARATION

• 1

  Heat the coconut oil in a large skillet or wok over medium heat until shimmering.

• 2

  Add the green curry paste and sauté for 1 minute until it becomes highly fragrant.

• 3

  Add the sliced chicken breast to the skillet and cook until the pieces are browned and no longer pink.

• 4

  Pour in the coconut milk, water, fish sauce, and coconut sugar, stirring well to combine the sauce.

• 5

  Add the sliced red bell peppers and bamboo shoots, then simmer for 4 minutes until the vegetables are tender-crisp.

• 6

  Remove from heat and stir in the fresh lime juice and Thai basil leaves until just wilted.

• 7

  Serve the green curry immediately over a warm bed of cooked jasmine rice.