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 Organic Coconut Milk
1 Yellow Bell Pepper (sliced)
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.
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!