NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup snap peas

0.5 cup red bell pepper

1 tsp coconut oil

1 tsp fish sauce

1 tsp lime juice

5 leaves fresh basil

0.25 tsp sea salt

PREPARATION

• 1

  Cook the jasmine rice according to package instructions, replacing one tablespoon of the cooking water with a portion of the coconut milk for extra richness.

• 2

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

• 3

  Stir in the green curry paste and cook for 1 minute until fragrant, then pour in the remaining coconut milk and the fish sauce.

• 4

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

• 5

  Stir in the lime juice and sea salt, then garnish with fresh basil leaves before serving the curry over the warm coconut rice.