Ingredients

The following ingredients have 7 Servings
  • 1/4 onion (thinly sliced)
  • 2 red bell peppers (sliced)
  • 3 cloves garlic (minced)
  • 2 tablespoons ghee (divided)
  • 2 pounds chicken breast (thinly sliced)
  • 1 cup snap peas
  • 1, 4 ounce jar green curry paste
  • 2 tablespoons lime juice
  • 1 can full fat coconut milk
  • Cilantro (for garnish)

Instruction

  • Melt 1 tablespoon ghee in a large pan and add onion, peppers, and garlic. Saute until onion is translucent and garlic is fragrant. Remove from pan.
  • Add the remaining ghee to the pan, then chicken breast to the pan and cook 5-8 minutes until browned.
  • Place sauteed veggies and snap peas back in the pan, add curry paste, lime juice, and coconut milk. Stir together, cover, and cook over medium-low heat for 5-10 minutes to let the flavors combine. Garnish with cilantro and serve over jasmine rice or cauliflower rice!