NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup water

1 tsp fish sauce

1 tsp coconut sugar

0.25 cup fresh Thai basil

1 tsp lime juice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Combine the jasmine rice, water, and 1 tablespoon of the coconut milk in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

  While the rice cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat the coconut oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Move the chicken to the side of the pan and add the green curry paste, toasting it for 60 seconds until aromatic.

• 5

  Stir in the remaining coconut milk, sliced red bell pepper, and sugar snap peas.

• 6

  Simmer the mixture for 5 minutes until the vegetables are tender-crisp and the sauce has slightly thickened.

• 7

  Stir in the fish sauce, coconut sugar, and lime juice to balance the savory, sweet, and acidic notes.

• 8

  Fold in the fresh Thai basil leaves and serve the curry immediately over the warm coconut rice.