Spring Pea Coconut Curry


Power up, and pack on protein with this nutrient-rich meal.


  • 1 13.5-oz can coconut milk
  • ½ cup chicken stock
  • 2 tsp green curry paste
  • 1 pint of fresh spring peas or ½ bag frozen
  • 1 Tbsp sugar (brown, cane, or coconut)
  • 2 Tbsp fish sauce
  • ½ lb boneless, skinless chicken breast, cubed


  1. Place coconut milk and chicken stock in a pot, and cook over medium-high heat for about 3 minutes. Whisk in curry paste and add half of the peas, along with sugar and fish sauce; cook another 3 minutes.
  2. Pour mixture into a blender (or use a handheld blender), and blend until smooth. Return to pot and heat again over medium-high. (Don’t boil.)
  3. Add chicken and remaining peas; stir. Cook 5 minutes or until chicken is just cooked through. Add lime juice, and stir.
  4. Divide between two bowls. Top with pea shoots and cilantro, and garnish with lime.

We remind you that all our recipes have been established by our nutrition coaches (nutritionists), graduate of the French state.