NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

0.5 cup Chicken bone broth

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 cup Cooked jasmine rice

1 tsp Coconut oil

1 tsp Fish sauce

1 tsp Fresh lime juice

0.25 tsp Sea salt

2 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the chicken breast and sea salt, sautéing until the chicken is golden and cooked through.

• 3

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

• 4

  Pour in the coconut milk and chicken bone broth, stirring to combine the paste into the liquid.

• 5

  Add the red bell pepper and snap peas, simmering for 3 to 5 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fish sauce and lime juice to balance the flavors.

• 7

  Serve the curry over the cooked jasmine rice and garnish with fresh cilantro.