NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup cooked jasmine rice

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp fresh Thai basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the sliced chicken breast with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden but not fully cooked through.

• 3

  Remove the chicken from the pan and set aside; add the green curry paste to the same pan, stirring for one minute until fragrant.

• 4

  Pour in the coconut milk and whisk to combine with the paste, then stir in the fish sauce and coconut sugar.

• 5

  Add the sliced red bell pepper and snap peas to the sauce, simmering for 3 minutes until the vegetables are slightly tender.

• 6

  Return the chicken to the pan and simmer for an additional 2-3 minutes until the sauce thickens and the chicken is cooked through.

• 7

  Stir in the fresh Thai basil and serve the curry immediately over the warm jasmine rice.