NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Full-fat coconut milk

2 tbsp Green curry paste

0.5 cup Canned bamboo shoots

0.5 cup Fresh green beans

0.5 cup Red bell pepper

0 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.5 cup Cooked jasmine rice

0.25 cup Water

1 tsp Lime juice

2 tbsp Fresh Thai basil

PREPARATION

• 1

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

• 2

  Add the green curry paste to the skillet and sauté for 1 minute until the aromatics are released.

• 3

  Add the sliced chicken breast and cook for 3-4 minutes until the exterior is browned.

• 4

  Pour in the coconut milk, water, fish sauce, and coconut sugar, stirring well to combine.

• 5

  Bring the mixture to a gentle simmer and add the green beans, bamboo shoots, and red bell peppers.

• 6

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

• 7

  Stir in the lime juice and fresh Thai basil just before removing from heat.

• 8

  Serve the curry immediately over the warm, cooked jasmine rice.