NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

2 tbsp water

1 tbsp fresh cilantro

1 wedge lime

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat until shimmering.

• 2

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

• 3

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

• 4

  Add the sliced red bell pepper and snap peas, sautéing for 2-3 minutes until bright and tender-crisp.

• 5

  Pour in 1 tablespoon of the coconut milk, water, fish sauce, and coconut sugar, then simmer for 5 minutes until the sauce thickens.

• 6

  In a small bowl, fold the remaining 1 tablespoon of coconut milk into the warm jasmine rice to infuse it with flavor.

• 7

  Plate the curry over the coconut rice and garnish with fresh cilantro and a squeeze of lime.