NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Jasmine rice

0.13 cup Coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

0 tsp Coconut oil

0.25 cup Chicken bone broth

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Fresh lime juice

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

PREPARATION

• 1

  In a large skillet or wok, heat the coconut oil over medium-high heat.

• 2

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

• 3

  Add the sliced chicken breast and cook until browned on the outside, about 3-4 minutes.

• 4

  Pour in the coconut milk and chicken bone broth, stirring to fully incorporate the curry paste.

• 5

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

• 6

  Simmer the mixture for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Stir in the fish sauce, coconut sugar, and sea salt to balance the flavors.

• 8

  Remove from heat and stir in the fresh lime juice and basil leaves.

• 9

  Serve the green curry immediately over the warm, cooked jasmine rice.