NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup jasmine rice

3 tbsp full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup snap peas

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fish sauce

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the jasmine rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rinsed rice with 1.5 tablespoons of the coconut milk and 0.5 cup of water.

• 3

  Bring the rice to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

• 4

  While the rice cooks, dice the chicken breast into bite-sized pieces and season them with the sea salt and black pepper.

• 5

  Heat the coconut oil in a large skillet or wok over medium-high heat and sear the chicken until golden and cooked through.

• 6

  Remove the cooked chicken from the skillet and set aside; add the green curry paste to the same skillet and sauté for 1 minute until fragrant.

• 7

  Whisk in the remaining 1.5 tablespoons of coconut milk and 2 tablespoons of water to create a smooth curry sauce base.

• 8

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

• 9

  Return the chicken to the skillet, stirring in the fish sauce and lime juice to balance the flavors.

• 10

  Fluff the coconut rice with a fork and serve the green curry chicken over the top, garnished with fresh cilantro.