NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

3 tbsp full-fat coconut milk

1 tbsp yellow curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup water

0.25 tsp sea salt

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and thinly slice the bell pepper and yellow onion.

• 2

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

• 3

  Add the yellow curry paste and onion to the skillet, stirring constantly for 2 minutes until the paste is fragrant and the onion begins to soften.

• 4

  Add the chicken strips to the pan and sauté for 4-5 minutes until the exterior is browned.

• 5

  Pour in the coconut milk, water, fish sauce, and coconut sugar, stirring to combine the curry paste into the liquid.

• 6

  Add the red bell pepper to the skillet and bring the mixture to a gentle simmer.

• 7

  Cook for 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened slightly.

• 8

  Taste the curry and add sea salt as needed to balance the flavors.

• 9

  Serve the hot curry over the cooked jasmine rice and garnish with fresh cilantro.