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 tbsp coconut oil

0.5 cup sliced bamboo shoots

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup water

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp Thai basil

1 tsp lime juice

PREPARATION

• 1

  Season the cubed chicken breast with sea salt and black pepper.

• 2

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

• 3

  Add the green curry paste to the oil and sauté for 1 minute until fragrant and slightly darkened.

• 4

  Pour in the coconut milk and water, whisking until the curry paste is fully dissolved and the sauce is smooth.

• 5

  Add the chicken to the skillet and simmer for 5-7 minutes until cooked through.

• 6

  Stir in the bamboo shoots and snap peas, cooking for another 2-3 minutes until the vegetables are tender-crisp.

• 7

  Stir in the fish sauce, coconut sugar, and lime juice to balance the flavors.

• 8

  Remove from heat and stir in the fresh Thai basil leaves.

• 9

  Serve the curry immediately over the warm, cooked jasmine rice.