NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

3 tbsp Jasmine rice

0.25 cup Full-fat coconut milk

0.25 cup Water

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fish sauce

1 tsp Coconut oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Lime juice

2 tbsp Fresh basil

PREPARATION

• 1

  Rinse the jasmine rice and combine in a small pot with water and two tablespoons of the coconut milk; simmer until fluffy and tender.

• 2

  Heat coconut oil in a large skillet over medium-high heat and sear the chicken breast pieces until golden brown.

• 3

  Stir in the green curry paste, minced garlic, and grated ginger, sautéing for one minute until the aromatics are fragrant.

• 4

  Pour in the remaining coconut milk and fish sauce, then add the bell peppers and snap peas to the pan.

• 5

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

• 6

  Stir in the lime juice and fresh basil before serving the curry over the warm coconut rice.