NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 tsp coconut oil

0.5 cup bamboo shoots

1 cup green beans

0.5 cup red bell pepper

0.25 cup Thai basil

1 cup cauliflower rice

1 tbsp coconut aminos

0.5 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1 minute until fragrant.

• 3

  Pour in the coconut milk and stir until the curry paste is fully incorporated and the liquid begins to simmer.

• 4

  Add the chicken strips to the skillet and cook for 3-4 minutes until they are mostly opaque.

• 5

  Stir in the green beans, red bell pepper, and bamboo shoots. Simmer for another 5 minutes until the vegetables are tender-crisp.

• 6

  Add the coconut aminos and fish sauce, stirring to combine all the flavors.

• 7

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

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 2-3 minutes until heated through.

• 9

  Serve the green curry over the cauliflower rice in a shallow bowl.