NUTRITION

SERVINGS

INGREDIENTS

3 tbsp dry jasmine rice

5 oz chicken breast

3 tbsp full-fat coconut milk

1.5 tbsp green curry paste

1 tsp coconut oil

0.5 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

1 tsp coconut aminos

0.5 whole lime

2 tbsp fresh Thai basil

PREPARATION

• 1

  Rinse the jasmine rice and cook it in a small pot with a splash of the coconut milk and water until fluffy.

• 2

  Heat the coconut oil in a large skillet over medium heat and stir in the green curry paste until fragrant.

• 3

  Pour in the remaining coconut milk and chicken bone broth, whisking to create a smooth, simmering sauce.

• 4

  Add the thinly sliced chicken breast to the skillet and poach gently in the liquid for about five minutes.

• 5

  Stir in the red bell peppers and sugar snap peas, cooking until the vegetables are tender yet still crisp.

• 6

  Finish the curry by stirring in the fish sauce, coconut aminos, and a squeeze of fresh lime juice.

• 7

  Divide the coconut rice into bowls, top with the green curry chicken, and garnish with fresh Thai basil.