NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tbsp green curry paste

3 tbsp full-fat coconut milk

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup bamboo shoots

1 tsp fish sauce

1 tsp coconut sugar

0.25 cup water

0.25 cup fresh Thai basil

1 tsp lime juice

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and chop the bell pepper and zucchini into uniform pieces.

• 2

  Heat the avocado oil in a large skillet or wok over medium heat, then add the green curry paste and sauté for 1 minute until fragrant.

• 3

  Add the chicken strips to the skillet and cook for 3-4 minutes until the outside is lightly browned.

• 4

  Pour in the coconut milk, water, fish sauce, and coconut sugar, stirring well to combine the sauce.

• 5

  Add the bell pepper, zucchini, and bamboo shoots to the pan and bring the liquid to a gentle simmer.

• 6

  Cover and cook for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is fully cooked through.

• 7

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

• 8

  Serve the curry immediately over the warm jasmine rice.