NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Coconut oil

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

0.25 cup Water

1 tbsp Coconut aminos

1 tsp Fish sauce

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Lime juice

0.25 cup Fresh Thai basil

0.5 cup Cooked jasmine rice

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Add the green curry paste to the skillet and sauté for 1 minute until the aromatics are released and fragrant.

• 3

  Add the sliced chicken breast and sea salt, cooking for 3-4 minutes until the edges are golden and the meat is mostly opaque.

• 4

  Pour in the coconut milk, water, coconut aminos, and fish sauce, stirring well to combine the curry paste into the liquid.

• 5

  Add the sliced red bell peppers and sugar snap peas to the pan, then reduce heat to low and simmer for 5-7 minutes.

• 6

  Once the chicken is cooked through and the sauce has thickened slightly, stir in the fresh lime juice and Thai basil leaves.

• 7

  Remove from heat and serve the curry immediately over a bowl of warm jasmine rice.