NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup bamboo shoots

1 tbsp fish sauce

1 tbsp lime juice

0.25 cup fresh Thai basil

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 chicken breast pieces with sea salt and black pepper.

• 3

  Add the chicken to the skillet and sear for 3-4 minutes until golden but not fully cooked.

• 4

  Move the chicken to the side and add the green curry paste, stirring for 1 minute until highly fragrant.

• 5

  Pour in the full-fat coconut milk and chicken broth, stirring to dissolve the paste into a smooth sauce.

• 6

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

• 7

  Reduce heat to medium-low and simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 8

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

• 9

  Remove from heat and stir in the fresh Thai basil before serving warm.