NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp red curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup bamboo shoots

1 tsp avocado oil

1 tsp fish sauce

1 tbsp lime juice

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

2 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.

• 2

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

• 3

  Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 4

  Stir in the red curry paste and cook for 1 minute to 'bloom' the spices and release the oils.

• 5

  Add the chicken strips to the pan and sear for 2-3 minutes until golden on the outside.

• 6

  Pour in the full-fat coconut milk and fish sauce, stirring to combine with the curry paste.

• 7

  Add the sliced red bell peppers, snap peas, and bamboo shoots to the skillet.

• 8

  Lower the heat to a simmer and cook for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 9

  Remove from heat and stir in the fresh lime juice to brighten the flavors.

• 10

  Garnish with fresh cilantro and serve immediately in a deep bowl.