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 water

0.5 cup green beans

0.5 cup red bell pepper

0.25 cup bamboo shoots

1 cup cauliflower rice

1 tbsp fish sauce

0.5 whole lime

0.25 cup fresh basil

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips.

• 2

  Heat the coconut oil in a large skillet or wok over medium heat, then add the green curry paste and sauté for 1 minute until fragrant.

• 3

  Whisk in the coconut milk and water, bringing the liquid to a gentle simmer.

• 4

  Add the chicken strips to the skillet and cook for 4-5 minutes until the chicken is nearly opaque.

• 5

  Toss in the green beans, sliced bell peppers, and bamboo shoots, simmering for an additional 3 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  In a separate pan, lightly steam or sauté the cauliflower rice until tender.

• 8

  Serve the curry over the cauliflower rice and garnish with fresh basil leaves.