NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 tbsp Green curry paste

3 tbsp Full-fat coconut milk

0.25 cup Chicken bone broth

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fish sauce

1 tsp Coconut sugar

0.5 tsp Lime juice

0.25 cup Fresh basil leaves

0.33 cup Cooked jasmine rice

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the pan and sear for 3 to 4 minutes until golden on the outside.

• 3

  Push the chicken to the side and add the green curry paste, sautéing for 1 minute until the aromatics are released.

• 4

  Pour in the coconut milk, chicken bone broth, fish sauce, and coconut sugar, stirring to combine the sauce with the chicken.

• 5

  Add the sliced red bell peppers and sugar snap peas to the skillet.

• 6

  Lower the heat and simmer for 5 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Remove from heat and stir in the lime juice and fresh basil leaves.

• 8

  Serve the curry immediately over the warm jasmine rice.