NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup jasmine rice

0.25 cup full-fat coconut milk

0.25 cup water

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp fresh cilantro

1 wedge lime

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rice, water, and 2 tablespoons of the coconut milk; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 3

  While the rice cooks, heat the coconut oil in a large skillet over medium-high heat and add the chicken breast, searing until golden brown on all sides.

• 4

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

• 5

  Pour the remaining 2 tablespoons of coconut milk, fish sauce, and coconut sugar into the skillet, stirring to create a smooth sauce.

• 6

  Add the sliced red bell pepper and sugar snap peas to the skillet, simmering for 5-7 minutes until the vegetables are tender-crisp and the chicken is cooked through.

• 7

  Fluff the coconut rice with a fork and portion it into a bowl, topping it with the chicken curry and garnishing with fresh cilantro and a squeeze of lime.