Creamy Thai Green Coconut Curry Chicken

Ingredients

• 1.5 lbs organic boneless chicken breast or thighs, cut into bite-sized strips
• 3 tbsp authentic Thai green curry paste (clean, sugar-free)
• 1 can (13.5 oz) full-fat unsweetened coconut cream
• 0.75 cup rich chicken bone broth
• 1 medium zucchini, sliced into half-moons
• 0.5 cup canned bamboo shoots, drained
• 1.5 tbsp Red Boat fish sauce and 1 tbsp fresh lime juice
• 0.5 cup fresh Thai basil leaves

Step-by-Step Instructions

1. Step 1: Heat 2 tbsp coconut cream in a deep skillet over medium heat until oil separates; fry green curry paste for 2 minutes until fragrant.
2. Step 2: Add chicken strips and sear for 4 minutes until exterior is white.
3. Step 3: Pour in remaining coconut cream, chicken bone broth, fish sauce, and lime juice; bring to a gentle simmer.
4. Step 4: Add zucchini slices and bamboo shoots; simmer for 8 minutes until chicken is cooked through and zucchini is tender-crisp.
5. Step 5: Remove from heat, stir in fresh Thai basil leaves, and serve piping hot over cauliflower rice.

Nutritional Breakdown (Per Serving)