NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Coconut oil

1 tbsp Green curry paste

2 tbsp Full-fat coconut milk

0.25 cup Low-sodium chicken broth

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Bamboo shoots

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tsp Lime juice

2 tbsp Fresh Thai basil

0.33 cup Cooked jasmine rice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the green curry paste and sauté for 1 minute until the aroma is released.

• 5

  Slowly whisk in the full-fat coconut milk and chicken broth, bringing the mixture to a gentle simmer.

• 6

  Add the zucchini, red bell pepper, and bamboo shoots to the sauce and cook for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Stir in the fish sauce, coconut sugar, and lime juice to balance the savory, sweet, and acidic notes.

• 8

  Return the cooked chicken to the skillet, tossing well to coat every piece in the green curry sauce.

• 9

  Remove from heat, fold in the fresh Thai basil, and serve the curry immediately over the cooked jasmine rice.