NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.25 cup jasmine rice

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp coconut oil

1 tsp fish sauce

0.25 tsp sea salt

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions and set aside.

• 2

  Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.

• 3

  Heat the coconut oil in a large skillet or wok over medium heat.

• 4

  Add the minced garlic, grated ginger, and green curry paste to the skillet, stirring for 1 minute until fragrant.

• 5

  Add the chicken strips to the skillet and cook for 3-4 minutes until browned on the outside.

• 6

  Pour in the coconut milk and fish sauce, stirring to combine with the curry paste.

• 7

  Add the sliced red bell pepper and snap peas to the pan.

• 8

  Reduce heat to low and simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 9

  Serve the creamy curry over the cooked jasmine rice.