NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp coconut oil

1 tbsp red curry paste

0.25 cup full-fat coconut milk

1 cup red bell pepper

0.5 cup snap peas

1 tbsp fish sauce

0.5 tbsp coconut aminos

0.25 cup Thai basil leaves

1 cup cauliflower rice

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat until shimmering.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides, about 5-6 minutes.

• 3

  Push the chicken to one side and add the red curry paste to the center of the pan, stirring for 1 minute to release the aromatics.

• 4

  Pour in the full-fat coconut milk, fish sauce, and coconut aminos, stirring to combine the paste into a smooth, velvety sauce.

• 5

  Add the sliced red bell pepper and snap peas to the skillet, simmering for 3-4 minutes until the vegetables are tender-crisp and vibrant.

• 6

  Stir in the fresh Thai basil leaves until just wilted and the sauce has thickened slightly to coat the back of a spoon.

• 7

  Serve the curry immediately over a bed of warm cauliflower rice for a nutrient-dense, high-volume meal that feels indulgent.