NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 tbsp Panang curry paste

2 tbsp Full-fat coconut milk

0.5 cup Red bell pepper

1 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

2 whole Kaffir lime leaves

1 tbsp Fresh Thai basil

1 tsp Lime juice

PREPARATION

• 1

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

• 2

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

• 3

  Add the Panang curry paste to the oil, stirring constantly for 1 minute until the aromas are released.

• 4

  Pour in the coconut milk, fish sauce, and coconut sugar, whisking until the sauce is smooth and combined.

• 5

  Add the chicken strips and sliced bell peppers to the pan, ensuring they are fully submerged in the sauce.

• 6

  Simmer gently for 6 to 8 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 7

  Remove from heat and stir in the lime juice and thinly sliced kaffir lime leaves for a bright finish.

• 8

  Divide the cooked jasmine rice into bowls and top with the curry, garnishing with fresh Thai basil leaves.