Ingredients
2 tbsp extra-virgin coconut oil
2 carrots, peeled and thinly sliced on a bias
1 red bell pepper, thinly sliced
14 oz chicken breast, cut into slices
½ jar Makhala Organic Green Curry Paste
15 oz full-fat canned coconut milk
2 tbsp Lakanto® Golden Monkfruit Sweetener
1 scoop Reignite Wellness™ Collagen Peptides Powder
1 cup (about 20 whole leaves) Thai basil leaves (or regular basil leaves)
Directions
1Melt coconut oil in a large skillet over medium heat. Add carrots and red bell pepper and sauté for 3 minutes.
2Add the chicken and brown for 10 minutes, stirring occasionally.
3Add the curry paste to the pot. Stir and cook for 3 more minutes.
4Add the chicken broth, coconut milk, sweetener, broccoli florets, and kaffir lime leaves. Simmer for 15 to 20 minutes on low heat.
5Turn off the heat, then stir in collagen until it dissolves.
6Add the basil leaves, fish sauce, and lime juice. Stir to finish.
7Serve warm. Leftovers can be stored in the refrigerator for up to 3 or 4 days in an airtight container.
Note: You can find kaffir lime leaves in the fresh produce section of your local Asian food store.
