Thai Green Curry Chicken

Ingredients

1 Lime (juiced and zested)

3 Green Chili Pepper (seeds removed)

1 tbsp Ginger (fresh, grated)

1/2 cup Cilantro (roughly chopped)

1/2 cup Basil Leaves (roughly chopped)

1 tsp Cumin

1 tsp Fish Sauce

1 tbsp Coconut Oil (melted)

1 lb Chicken Breast (cut into cubes)

1 1/4 cups Canned Coconut Milk (full fat)

1 Yellow Bell Pepper (sliced)

Directions

1. To create the sauce, add the lime juice, lime zest, chili peppers, ginger, cilantro, basil, cumin, fish sauce and coconut oil into a blender or food processor. Blend until fully combined and thick.

2. Add the green curry sauce to a pan over medium heat along with the chicken and cook for 3 to 4 minutes. Add the coconut milk and bell pepper, reduce the heat to medium-low and simmer for 15 minutes. Remove, serve and enjoy!

NOtes

• Leftovers: Refrigerate in an airtight container for up to three days.

• More Flavor: Add minced garlic or chili flakes to the sauce.

• Additional Toppings: Serve over top of rice or cauliflower rice.

• Make it Vegan: Replace the chicken with baked tofu.

• No Fish Sauce: Add sea salt to taste.