NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

0.25 cup cooked jasmine rice

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp green curry paste

1 tsp avocado oil

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp lime juice

2 tbsp cilantro

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 3

  Add the chicken strips to the pan and sear until golden brown and cooked through, then remove and set aside.

• 4

  Lower the heat to medium and add the green curry paste to the skillet, stirring for 1 minute until fragrant.

• 5

  Slowly pour in the coconut milk, whisking to combine with the paste until smooth.

• 6

  Stir in the fish sauce and coconut sugar, bringing the sauce to a gentle simmer.

• 7

  Add the sliced red bell peppers and sugar snap peas to the sauce, cooking for 3-4 minutes until tender-crisp.

• 8

  Return the cooked chicken to the pan and stir in the lime juice to brighten the flavors.

• 9

  Serve the curry immediately over the warm jasmine rice and garnish with fresh cilantro.