NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

2 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Lime juice

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.9 cup Water

PREPARATION

• 1

  Rinse the jasmine rice under cold water and place in a small saucepan with 0.4 cups of the water, 1 tablespoon of the coconut milk, and a pinch of salt.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy and tender.

• 3

  Slice the chicken breast into thin bite-sized strips and thinly slice the red bell pepper.

• 4

  Heat coconut oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the green curry paste and stir for 1 minute until the aroma is released and the paste is slightly darkened.

• 6

  Whisk in the remaining 1 tablespoon of coconut milk, 0.5 cups of water, fish sauce, and coconut sugar, bringing the mixture to a gentle simmer.

• 7

  Add the red bell pepper and sugar snap peas to the sauce, cooking for 3 minutes until the vegetables are tender yet crisp.

• 8

  Return the cooked chicken to the skillet, stir in the lime juice and fresh basil, and serve immediately over the prepared coconut rice.