NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

4 oz firm tofu

1 tsp coconut oil

1 tbsp red curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

1 cup fresh spinach

1 tsp fresh ginger

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast and firm tofu dry with paper towels, then cut both into 1-inch cubes.

• 2

  Heat the coconut oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 3-4 minutes until golden brown.

• 3

  Add the tofu cubes to the skillet and cook for another 2 minutes, stirring gently to avoid breaking the tofu.

• 4

  Stir in the sliced red bell pepper, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

• 5

  Add the red curry paste and stir constantly for 1 minute to toast the spices and coat the proteins.

• 6

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Season with sea salt and black pepper.

• 7

  Reduce heat to medium-low and simmer for 5 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 8

  Fold in the fresh spinach and stir for 1 minute until the leaves are just wilted.

• 9

  Serve immediately in a bowl, ensuring an even distribution of chicken, tofu, and aromatic sauce.