NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1.5 tbsp Thai green curry paste

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

1 tsp coconut sugar

1 tsp lime juice

0.33 cup cooked jasmine rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the sliced chicken breast and sear until golden brown on all sides, approximately 5 minutes.

• 3

  Stir in the green curry paste and cook for 1 minute until the aromatics are fragrant.

• 4

  Pour in the coconut milk and chicken broth, stirring constantly to fully dissolve the curry paste.

• 5

  Add the sliced bell peppers and sugar snap peas, then simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 6

  Stir in the fish sauce, coconut sugar, and lime juice to balance the savory, sweet, and acidic flavors.

• 7

  Serve the creamy curry over the warm jasmine rice and garnish with fresh cilantro before serving.