NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Coconut oil

2 tbsp Green curry paste

0.25 cup Full-fat coconut milk

0.5 cup Chicken bone broth

0.5 cup Bamboo shoots

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Fish sauce

1 tsp Coconut sugar

0.25 cup Thai basil leaves

1 tbsp Lime juice

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the sliced chicken breast 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 sauté for 3-4 minutes until lightly browned on all sides.

• 4

  Stir in the green curry paste and cook for 1 minute, allowing the aromatics to bloom.

• 5

  Pour in the coconut milk and chicken bone broth, stirring to fully dissolve the curry paste.

• 6

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

• 7

  Reduce heat to medium and simmer for 5-7 minutes until the vegetables are tender-crisp and chicken is cooked through.

• 8

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

• 9

  Remove from heat and fold in the fresh Thai basil leaves until they are just wilted.

• 10

  Serve the curry immediately over a bed of steamed cauliflower rice.