NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.13 cup dry jasmine rice

0.5 tbsp full-fat coconut milk

0.5 tbsp full-fat coconut milk

0.5 tsp coconut oil

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup canned bamboo shoots

1 tbsp fish sauce

0.5 tsp coconut sugar

0.5 cup water

0.25 whole lime

2 tbsp fresh cilantro

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water. In a small saucepan, combine the rice, 0.5 cup water, 1 tbsp coconut milk, and a pinch of the sea salt.

• 2

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

• 3

  While rice cooks, slice the chicken breast into thin bite-sized strips and season with the remaining sea salt and black pepper.

• 4

  Heat coconut oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides.

• 5

  Push chicken to the side and add green curry paste to the center of the pan. Stir for 1 minute until the aroma is released.

• 6

  Pour in the remaining 1 tbsp coconut milk, fish sauce, and coconut sugar, stirring to combine with the curry paste.

• 7

  Add the red bell pepper, sugar snap peas, and canned bamboo shoots to the skillet.

• 8

  Lower heat to medium and simmer for 5-7 minutes until the vegetables are tender-crisp and chicken is cooked through.

• 9

  Squeeze the lime over the curry and stir in fresh cilantro.

• 10

  Serve the aromatic green curry over the warm coconut rice.