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 Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Water

1 tsp Fish sauce

1 tsp Coconut sugar

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  In a small saucepan, combine the cooked jasmine rice with 1 tablespoon of the coconut milk and the sea salt over low heat until creamy and warm.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the sliced chicken breast until lightly browned on all sides.

• 3

  Stir in the green curry paste and cook for 1 minute until the aromatics release their fragrance and coat the chicken.

• 4

  Pour in the remaining 1 tablespoon of coconut milk, water, fish sauce, and coconut sugar, bringing the mixture to a gentle simmer.

• 5

  Add the sliced red bell pepper and sugar snap peas to the skillet, simmering for 3-4 minutes until the vegetables are tender-crisp and the chicken is cooked through.

• 6

  Plate the green curry over the warm coconut rice and garnish with chopped fresh cilantro and a fresh squeeze of lime.