NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

2 tbsp Green curry paste

3 tbsp Full-fat coconut milk

0.5 cup Red bell pepper

0.5 cup Green beans

0.25 cup Bamboo shoots

1 tbsp Fish sauce

1 tsp Coconut sugar

0.25 cup Fresh basil

1 tbsp Fresh lime juice

PREPARATION

• 1

  Slice the chicken breast into thin, even strips for quick cooking.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken strips and sear until golden brown on the outside, then remove from the pan and set aside.

• 4

  Reduce the heat to medium and add the green curry paste to the skillet, stirring for 1 minute until fragrant.

• 5

  Whisk in the coconut milk, fish sauce, and coconut sugar until the sauce is smooth and unified.

• 6

  Add the sliced red bell peppers, trimmed green beans, and bamboo shoots to the simmering sauce.

• 7

  Return the chicken to the skillet and simmer for 5 to 7 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 8

  Remove from the heat and stir in the fresh basil leaves and lime juice to brighten the flavors before serving.