NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup sliced red bell pepper

0.5 cup snap peas

1 tbsp fish sauce

0.25 cup water

1 tsp coconut sugar

0.25 cup fresh basil leaves

1 tsp lime juice

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and set aside.

• 2

  Heat the coconut oil in a large skillet or wok over medium heat.

• 3

  Add the green curry paste to the oil and sauté for 1 minute until highly aromatic.

• 4

  Whisk in the coconut milk, water, fish sauce, and coconut sugar until the sauce is smooth.

• 5

  Add the chicken strips to the skillet and simmer for 4-5 minutes until the chicken is nearly cooked through.

• 6

  Stir in the sliced red bell pepper and snap peas, cooking for an additional 2-3 minutes until the vegetables are tender-crisp.

• 7

  Remove from heat and stir in the lime juice and fresh basil leaves.

• 8

  Serve the curry immediately over the warm jasmine rice.