NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tsp Coconut oil

2 tbsp Green curry paste

0.13 cup Full-fat coconut milk

0.5 cup Low-sodium chicken broth

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Bamboo shoots

1 tbsp Fish sauce

0.5 tsp Coconut sugar

0.13 cup Cooked jasmine rice

1 tbsp Fresh cilantro

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper.

• 2

  Heat coconut oil in a large skillet over medium-high heat and sear the chicken until golden on both sides.

• 3

  Add the green curry paste to the pan and stir for one minute until the aromatics are toasted and fragrant.

• 4

  Pour in the full-fat coconut milk and chicken broth, stirring to combine the paste into a smooth sauce.

• 5

  Add the red bell pepper, sugar snap peas, and bamboo shoots to the skillet.

• 6

  Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 7

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

• 8

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