NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.5 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup bamboo shoots

1 tsp fish sauce

0.5 tsp coconut sugar

0.5 cup cooked jasmine rice

1 tbsp fresh cilantro

1 tbsp fresh lime juice

PREPARATION

• 1

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

• 2

  Heat the coconut oil in a large skillet or wok over medium heat until shimmering.

• 3

  Add the green curry paste to the pan and stir-fry for 1 minute until fragrant and the oils begin to separate.

• 4

  Add the chicken strips to the skillet and sear for 3-4 minutes until lightly browned on the outside.

• 5

  Pour in the coconut milk, chicken bone broth, fish sauce, and coconut sugar, stirring well to incorporate the curry paste.

• 6

  Add the sliced red bell pepper and bamboo shoots to the liquid and bring the mixture to a gentle simmer.

• 7

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

• 8

  Stir in the fresh lime juice just before removing the skillet from the heat to brighten the flavors.

• 9

  Serve the green curry in a bowl over the warm jasmine rice and garnish with fresh cilantro.