NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

2 tbsp Full-fat coconut milk

2 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Avocado oil

0.5 cup Water

1 tsp Coconut sugar

1 tsp Fish sauce

0.25 cup Fresh basil

0.25 tsp Sea salt

PREPARATION

• 1

  Rinse the jasmine rice and combine with 0.5 cup water and a pinch of salt in a small pot; bring to a boil, then simmer covered for 15 minutes.

• 2

  Stir 1 tablespoon of coconut milk into the cooked rice and fluff with a fork.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the sliced chicken breast until golden brown.

• 4

  Add the green curry paste to the skillet, stirring for 1 minute until fragrant.

• 5

  Pour in the remaining coconut milk, fish sauce, and coconut sugar, stirring to combine.

• 6

  Add the bell peppers and snap peas, simmering for 3-5 minutes until the vegetables are tender-crisp.

• 7

  Tear the fresh basil leaves and stir them into the curry just before serving.

• 8

  Plate the green curry over the coconut rice and enjoy.