NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0 tsp coconut oil

1 tbsp green curry paste

1.5 tbsp full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup bamboo shoots

1 tsp fish sauce

0.13 cup jasmine rice

1 tbsp Thai basil

1 tsp lime juice

PREPARATION

• 1

  Rinse the jasmine rice and cook according to package instructions until light and fluffy.

• 2

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

• 3

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

• 4

  Add the chicken strips and sauté for 3-4 minutes until golden on the outside and nearly cooked through.

• 5

  Push the chicken to the side of the pan and add the green curry paste, stirring for 30 seconds until fragrant.

• 6

  Pour in the coconut milk and chicken bone broth, whisking to combine the paste into the liquid.

• 7

  Add the sliced red bell pepper and bamboo shoots to the pan.

• 8

  Lower the heat and simmer for 5-7 minutes until the sauce thickens slightly and the vegetables are tender-crisp.

• 9

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

• 10

  Remove from heat and fold in the fresh Thai basil leaves.

• 11

  Serve the curry immediately over the cooked jasmine rice.