NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Coconut oil

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

0.25 cup Water

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.5 cup Bamboo shoots

1 tsp Fish sauce

1 tsp Coconut sugar

0.25 cup Thai basil

1 tsp Lime juice

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips against the grain for maximum tenderness.

• 2

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

• 3

  Add the green curry paste to the oil and sauté for 1 minute until highly aromatic.

• 4

  Pour in the coconut milk and water, whisking to combine with the paste into a smooth sauce.

• 5

  Add the chicken strips to the simmering liquid and cook for 4 minutes until the chicken is opaque.

• 6

  Stir in the bell pepper, snap peas, and bamboo shoots, simmering for 3 minutes until tender-crisp.

• 7

  Season the curry with fish sauce and coconut sugar, stirring well to balance the salty and sweet notes.

• 8

  Remove the skillet from heat and stir in the fresh Thai basil and lime juice just before serving.