NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 tsp Coconut oil

1 tsp Fish sauce

1 tsp Coconut aminos

0.5 tsp Fresh ginger

1 clove Garlic

1 tbsp Lime juice

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; in the same pan, add the garlic, ginger, and green curry paste, sautéing for 1 minute until fragrant.

• 4

  Whisk in the full-fat coconut milk, fish sauce, and coconut aminos, bringing the mixture to a gentle simmer.

• 5

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

• 6

  Return the chicken to the skillet and stir in the fresh lime juice and basil leaves until the basil is just wilted.

• 7

  Serve the green curry immediately over a warm bed of cooked jasmine rice.