NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.2 cup Jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Coconut oil

1 tbsp Fish sauce

0.5 tsp Coconut sugar

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Water

1 tbsp Cilantro

1 wedge Lime

PREPARATION

• 1

  Rinse the jasmine rice thoroughly and combine in a small saucepan with the water and one tablespoon of the coconut milk.

• 2

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

• 3

  While rice cooks, heat coconut oil in a large skillet over medium-high heat and sauté the chicken breast pieces until golden and cooked through.

• 4

  Add the minced garlic, grated ginger, and green curry paste to the skillet, stirring for 60 seconds until the aromatics are highly fragrant.

• 5

  Stir in the remaining coconut milk, fish sauce, and coconut sugar, then add the zucchini and bell peppers to the pan.

• 6

  Simmer the curry for 5 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.

• 7

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