NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp yellow curry paste

0.25 cup full-fat coconut milk

0.25 cup water

0.25 cup yukon gold potato

0.5 cup red bell pepper

0.5 cup bamboo shoots

1 tsp fish sauce

1 tsp coconut aminos

0.25 tsp turmeric

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and chop the potato and bell pepper into small cubes.

• 2

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

• 3

  Add the yellow curry paste and turmeric to the oil, stirring for 1 minute until the spices are fragrant and toasted.

• 4

  Pour in the coconut milk and water, whisking gently to fully incorporate the curry paste into the liquid.

• 5

  Add the diced potatoes to the skillet, cover with a lid, and simmer for 5-7 minutes until they begin to soften.

• 6

  Place the chicken pieces and red bell pepper into the simmering sauce, ensuring the chicken is mostly submerged.

• 7

  Stir in the bamboo shoots, fish sauce, and coconut aminos to balance the savory and salty flavors.

• 8

  Simmer uncovered for another 6-8 minutes until the chicken is cooked through and the curry sauce has thickened slightly.

• 9

  Remove from heat and garnish with freshly chopped cilantro before serving in a shallow bowl.