NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 tbsp Dry jasmine rice

1 tbsp Full-fat coconut milk

0.25 tsp Coconut oil

2 tbsp Green curry paste

0.5 cup Green beans

0.5 cup Red bell pepper

1 tbsp Fish sauce

0.5 tsp Coconut sugar

0.5 cup Water

1 tbsp Fresh lime juice

2 tbsp Fresh cilantro

0.25 tsp Sea salt

PREPARATION

• 1

  In a small saucepan, combine the dry jasmine rice, 0.4 cup of the water, 1 tablespoon of the coconut milk, and the sea salt.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is fluffy.

• 3

  While the rice cooks, heat the coconut oil in a large skillet or wok over medium heat.

• 4

  Add the green curry paste to the skillet and sauté for 1 minute until it becomes fragrant and slightly darkened.

• 5

  Add the sliced chicken breast to the skillet and cook for 3-4 minutes until the outside is browned and no longer pink.

• 6

  Stir in the remaining 2 tablespoons of coconut milk, the remaining 0.1 cup of water, the fish sauce, and the coconut sugar.

• 7

  Add the green beans and sliced red bell pepper to the skillet and simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 8

  Remove from the heat, stir in the fresh lime juice, and serve the curry over the coconut rice garnished with fresh cilantro.