NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

3 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup water

5 leaves fresh Thai basil

1 wedge lime

0.13 tsp sea salt

PREPARATION

• 1

  Cook the jasmine rice with a splash of the coconut milk to infuse it with a rich, velvety texture.

• 2

  Heat coconut oil in a large skillet over medium-high heat and sear the sliced chicken breast until it develops a light golden color.

• 3

  Add the green curry paste to the skillet, toasting it for one minute to release the fragrant essential oils of the lemongrass and galangal.

• 4

  Pour in the remaining coconut milk, water, fish sauce, and coconut sugar, whisking gently to create a smooth, bubbling sauce.

• 5

  Fold in the sliced red bell peppers and snap peas, simmering for 3-4 minutes until they are tender yet still retain a bright, crisp snap.

• 6

  Turn off the heat and stir in the fresh Thai basil leaves until just wilted to preserve their peppery sweetness.

• 7

  Plate the green curry over the coconut rice and serve with a fresh lime wedge for a bright, citrusy finish.