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

0.5 tsp Coconut oil

0.5 cup Water

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Fresh cilantro

1 wedge Lime

0.13 tsp Sea salt

PREPARATION

• 1

  Combine the jasmine rice, 1 tablespoon of the coconut milk, the water, and sea salt in a small saucepan and bring to a boil.

• 2

  Reduce the heat to low, cover the pan, and simmer for 15 minutes or until the liquid is absorbed and the rice is fluffy.

• 3

  Heat the coconut oil in a large skillet over medium-high heat and sauté the chicken breast until golden brown on all sides.

• 4

  Add the green curry paste to the skillet and stir for one minute until the aromatics are fragrant and toasted.

• 5

  Stir in the red bell pepper, sugar snap peas, the remaining tablespoon of coconut milk, fish sauce, and coconut sugar.

• 6

  Simmer the curry for 5 to 7 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.

• 7

  Serve the green curry over the warm coconut rice and garnish with fresh cilantro and a bright squeeze of lime.