NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

0.13 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup bamboo shoots

0.25 tsp coconut oil

1 tsp fish sauce

1 tsp coconut sugar

0.5 whole lime

0.25 cup fresh basil leaves

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 cubed chicken breast with sea salt and black pepper, then add to the skillet.

• 3

  Sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the green curry paste and stir for 1 minute until highly fragrant.

• 5

  Slowly whisk in the full-fat coconut milk and fish sauce until the paste is fully incorporated.

• 6

  Add the sliced red bell pepper, sugar snap peas, and bamboo shoots to the sauce.

• 7

  Simmer the vegetables for 4-5 minutes until they are tender-crisp.

• 8

  Stir in the coconut sugar, lime juice, and the cooked chicken, simmering for 2 more minutes.

• 9

  Remove from heat and fold in the fresh basil leaves.

• 10

  Serve the curry immediately over the warm jasmine rice.