NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

0.2 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut 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 fresh basil leaves

1 tsp lime juice

0.13 tsp sea salt

0.13 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-high heat.

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the green curry paste and cook for 1 minute until fragrant.

• 5

  Whisk in the full-fat coconut milk, fish sauce, and coconut sugar, bringing the mixture to a gentle simmer.

• 6

  Add the sliced red bell pepper, zucchini, and bamboo shoots to the sauce and simmer for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Return the cooked chicken to the skillet and stir to coat in the sauce.

• 8

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

• 9

  Serve the curry immediately over the warm, fluffy jasmine rice.