NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Fresh cilantro

1 tsp Lime juice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  In a small bowl, mix the cooked jasmine rice with 1 tablespoon of the coconut milk until the rice is creamy and well-coated.

• 3

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

• 4

  Add the chicken strips to the skillet and sauté for 4-5 minutes until golden and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the green curry paste and cook for 1 minute until fragrant.

• 6

  Whisk in the remaining 2 tablespoons of coconut milk, fish sauce, and coconut sugar, stirring until the sauce is smooth.

• 7

  Add the sliced red bell pepper and sugar snap peas to the sauce, simmering for 3 minutes until the vegetables are tender-crisp.

• 8

  Return the chicken to the skillet and toss to coat in the green curry sauce.

• 9

  Remove from heat and stir in the lime juice and fresh cilantro.

• 10

  Serve the green curry chicken immediately over the prepared coconut rice.