NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Full-fat coconut milk

0.5 cup Cooked jasmine rice

1 tsp Coconut oil

1 tsp Maple syrup

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Red curry paste

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.

• 3

  Add the minced garlic, grated ginger, and red curry paste to the pan, sautéing for 1 minute until highly fragrant.

• 4

  Pour in the full-fat coconut milk and maple syrup, stirring well to incorporate the curry paste into the liquid.

• 5

  Add the sliced red bell pepper and snap peas, then reduce heat to medium-low and simmer for 5-7 minutes until the vegetables are tender-crisp and the sauce has thickened.

• 6

  Stir in the fresh lime juice and serve the curry immediately over the warm jasmine rice, garnished with fresh chopped cilantro.