NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.33 cup jasmine rice

1.5 tbsp coconut milk

1 tbsp green curry paste

0.25 tbsp avocado oil

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté for 4-5 minutes until golden brown on all sides and cooked through.

• 4

  Push the chicken to the side of the pan and add the green curry paste, stirring for 30 seconds until it becomes highly aromatic.

• 5

  Pour in the full-fat coconut milk and fish sauce, stirring to incorporate the curry paste into a smooth, creamy sauce.

• 6

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

• 7

  Stir in the coconut sugar and fresh basil leaves, allowing the basil to wilt slightly into the warm sauce.

• 8

  Serve the green curry immediately over the warm jasmine rice, ensuring each portion gets plenty of the fragrant sauce.