NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 tsp coconut oil

1 tsp fish sauce

0.75 cup water

0.25 tsp sea salt

1 tbsp fresh cilantro

PREPARATION

• 1

  Combine the jasmine rice with 0.5 cup water and 1 tablespoon of the coconut milk in a small saucepan; bring to a boil, then cover and simmer on low for 15 minutes.

• 2

  While rice cooks, heat the coconut oil in a large skillet over medium-high heat and sear the sliced chicken breast until golden.

• 3

  Stir the green curry paste into the skillet and cook for 1 minute until the aromatics are released and fragrant.

• 4

  Pour in the remaining coconut milk, fish sauce, and 0.25 cup water, then add the bell peppers and snap peas.

• 5

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

• 6

  Fluff the coconut rice with a fork and serve the chicken curry over the top, finishing with a sprinkle of sea salt and fresh cilantro.