NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.25 cup Light coconut milk

1 tbsp Green curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fish sauce

1 tbsp Lime juice

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.5 cup Water

PREPARATION

• 1

  In a small saucepan, combine the jasmine rice, water, and 1 tablespoon of the coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

• 2

  While the rice cooks, heat the coconut oil in a large skillet over medium heat. Add the green curry paste and sauté for 1 minute until it becomes highly aromatic.

• 3

  Add the sliced chicken breast to the skillet and cook for 3-4 minutes, stirring frequently to coat the meat in the curry paste.

• 4

  Pour in the remaining coconut milk and add the sliced red bell pepper and snap peas. Simmer the mixture for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 5

  Stir in the fish sauce, lime juice, and sea salt to balance the flavors.

• 6

  Remove the skillet from the heat and fold in the fresh basil leaves. Serve the green curry immediately over the fluffy coconut rice.