NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Bamboo shoots

1 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tsp Lime juice

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 cup Water

PREPARATION

• 1

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

• 2

  Add the green curry paste to the skillet and sauté for 1 minute until highly aromatic and slightly darkened.

• 3

  Pour in the full-fat coconut milk and water, whisking until the curry paste is fully incorporated and the liquid begins to simmer.

• 4

  Add the thinly sliced chicken breast to the simmering liquid and cook for 5-6 minutes until the chicken is nearly cooked through.

• 5

  Stir in the sliced red bell pepper, snap peas, and bamboo shoots, continuing to simmer for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  Season the curry with the fish sauce, coconut sugar, and sea salt, stirring well to combine.

• 7

  Remove the skillet from the heat and stir in the fresh lime juice to brighten the flavors.

• 8

  Serve the green curry immediately over the warm cooked jasmine rice and garnish with fresh cilantro.