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 tsp Coconut oil

0.5 cup Green beans

0.5 cup Red bell pepper

1 tsp Fish sauce

1 tsp Lime juice

0.25 cup Fresh basil leaves

0.75 cup Water

0.13 tsp Sea salt

PREPARATION

• 1

  Rinse the jasmine rice and place in a small pot with 0.5 cup water, 1 tbsp coconut milk, and sea salt; bring to a boil, then simmer covered for 15 minutes.

• 2

  Slice the chicken breast into thin strips and chop the bell pepper and green beans while the rice is steaming.

• 3

  Heat coconut oil in a large skillet over medium heat, add the green curry paste, and sauté for 1 minute until the aromas are released.

• 4

  Stir the remaining 1 tbsp of coconut milk and 0.25 cup water into the skillet to create a smooth sauce base.

• 5

  Add the chicken strips to the sauce and simmer for 4 minutes until the meat is opaque.

• 6

  Add the green beans and bell peppers to the skillet, cooking for 3 minutes until they are tender-crisp.

• 7

  Remove from heat and stir in the fish sauce, lime juice, and fresh basil leaves.

• 8

  Serve the green curry chicken over the fluffed coconut rice.