NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tsp Coconut oil

2 tbsp Green curry paste

0.13 cup Full-fat coconut milk

0.5 cup Chicken bone broth

1 cup Green beans

0.5 cup Red bell pepper

0.25 cup Bamboo shoots

1 tbsp Fish sauce

0.5 tsp Coconut sugar

0.13 cup Cooked jasmine rice

1 tbsp Fresh lime juice

0.25 cup Fresh basil leaves

PREPARATION

• 1

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

• 2

  Add the sliced chicken breast and sear until golden brown on all sides, approximately 5 minutes.

• 3

  Stir in the green curry paste and cook for 1 minute until highly fragrant.

• 4

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

• 5

  Add the green beans, red bell pepper, and bamboo shoots, then bring the mixture to a gentle simmer.

• 6

  Reduce the heat to medium-low and stir in the fish sauce and coconut sugar.

• 7

  Simmer for 8 to 10 minutes until the vegetables are tender-crisp and the chicken is cooked through.

• 8

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

• 9

  Serve the curry hot over the cooked jasmine rice.