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 snap peas

1 tsp coconut oil

0.25 cup water

0.5 tsp fish sauce

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small pot, combine jasmine rice with 0.5 cup water and 1 tbsp of the coconut milk; bring to a boil, then simmer covered for 15 minutes.

• 2

  While rice cooks, heat coconut oil in a large skillet over medium-high heat.

• 3

  Season cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

• 4

  Remove chicken from the pan and add the minced garlic, ginger, and green curry paste, stirring for 1 minute until aromatic.

• 5

  Pour in the remaining coconut milk, water, and fish sauce, whisking to combine the curry paste into a smooth sauce.

• 6

  Add the sliced bell peppers and snap peas to the skillet, simmering for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Stir the cooked chicken back into the curry sauce to warm through.

• 8

  Serve the green curry chicken over the fluffy coconut rice.