NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

2 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup green beans

0.5 cup red bell pepper

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup cooked jasmine rice

2 tbsp fresh Thai basil

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Add the green curry paste and sauté for 1 minute until the aromatics are fragrant and slightly darkened.

• 3

  Add the sliced chicken breast to the pan and cook for 3-4 minutes until the edges are lightly browned.

• 4

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

• 5

  Stir in the green beans, sliced bell peppers, fish sauce, and coconut sugar.

• 6

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

• 7

  Remove the pan from the heat and stir in the fresh Thai basil and lime juice to brighten the flavors.

• 8

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