NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.5 cup cooked jasmine rice

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat until shimmering.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until golden brown on all sides.

• 3

  Stir in the green curry paste and cook for 1 minute until the spices become highly aromatic.

• 4

  Add the sliced zucchini and red bell pepper to the pan, sautéing for 2-3 minutes until the vegetables are slightly softened.

• 5

  Pour 2 tablespoons of the coconut milk and the fish sauce into the skillet, stirring to combine and scraping up any bits from the bottom.

• 6

  Reduce the heat to low and simmer for 5 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  In a small bowl, fold the remaining 1 tablespoon of coconut milk into the warm jasmine rice to create a creamy coconut rice base.

• 8

  Plate the coconut rice and top with the green curry chicken and vegetables, finishing with a garnish of fresh basil.