NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 tbsp Full-fat coconut milk

0.5 cup Cooked jasmine rice

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fish sauce

1 tsp Coconut sugar

0.25 cup Water

0.5 tbsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Fresh basil leaves

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Add the minced garlic and grated fresh ginger, sautéing for about 1 minute until fragrant.

• 3

  Stir in the green curry paste and cook for 2 minutes to release the aromatic oils.

• 4

  Add the sliced chicken breast to the pan and cook until the exterior is no longer pink.

• 5

  Whisk together the coconut milk, water, fish sauce, and coconut sugar, then pour the mixture into the skillet.

• 6

  Add the sliced red bell pepper and snap peas to the curry.

• 7

  Bring the liquid to a gentle simmer and cook for 5-7 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 8

  Turn off the heat and stir in the lime juice and fresh basil leaves.

• 9

  Serve the green curry immediately over the warm jasmine rice.