NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked jasmine rice

0.25 tsp Coconut oil

1 tbsp Green curry paste

0.13 cup Full-fat coconut milk

0.25 cup Chicken bone broth

0.5 cup Red bell pepper

0.5 cup Bamboo shoots

1 tsp Fish sauce

0.25 tsp Coconut sugar

0.25 cup Fresh Thai basil

1 wedge Lime

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions if not using pre-cooked rice.

• 2

  Slice the chicken breast into thin, bite-sized strips against the grain.

• 3

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

• 4

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

• 5

  Pour in the full-fat coconut milk and chicken bone broth, whisking until the paste is fully incorporated.

• 6

  Bring the liquid to a gentle simmer and add the chicken strips.

• 7

  Cook the chicken for 4 minutes, then add the sliced red bell pepper and bamboo shoots.

• 8

  Continue to simmer for another 3 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 9

  Stir in the fish sauce and coconut sugar to balance the heat with salt and a hint of sweetness.

• 10

  Remove from heat and fold in the fresh Thai basil leaves until just wilted.

• 11

  Serve the curry in a bowl over the fluffy jasmine rice and garnish with a fresh lime wedge.