NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 tbsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup bamboo shoots

1 tbsp fish sauce

1 tsp coconut sugar

0.25 cup Thai basil

0.5 whole lime

0.25 tsp sea salt

1 cup cauliflower rice

PREPARATION

• 1

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

• 2

  Add the green curry paste and sauté for 1 minute until the aromas are released.

• 3

  Add the sliced chicken breast and cook for 3-4 minutes until the exterior is browned.

• 4

  Pour in the coconut milk and bring the mixture to a gentle simmer.

• 5

  Stir in the sliced bell peppers, snap peas, bamboo shoots, fish sauce, and coconut sugar.

• 6

  Simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  In a separate small pan, sauté the cauliflower rice with sea salt for 3 minutes until softened.

• 8

  Remove the curry from the heat and stir in the fresh Thai basil and the juice from the lime.

• 9

  Serve the green curry immediately over the warm cauliflower rice.