NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp dry jasmine rice

0.25 cup light coconut milk

1 tbsp green curry paste

0.5 cup sliced red bell pepper

0.5 cup sugar snap peas

0.25 tsp coconut oil

1 tsp fish sauce

1 tsp grated fresh ginger

1 clove minced garlic

1 tbsp chopped fresh cilantro

1 wedge lime

3 tbsp water

PREPARATION

• 1

  Rinse the jasmine rice and place it in a small saucepan with 3 tablespoons of water and half of the light coconut milk.

• 2

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.

• 3

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

• 4

  Add the chicken breast pieces to the skillet and sauté until they are golden and fully cooked through.

• 5

  Lower the heat and stir in the minced garlic, grated ginger, and green curry paste, sautéing for one minute until the aromas are released.

• 6

  Pour in the remaining light coconut milk and fish sauce, stirring to combine into a smooth, creamy sauce.

• 7

  Add the sliced red bell peppers and sugar snap peas, simmering for 3 minutes until the vegetables are tender yet still crisp.

• 8

  Fluff the coconut rice with a fork and portion it into a bowl, topping it with the green curry chicken and vegetables.

• 9

  Garnish with the chopped fresh cilantro and serve with the lime wedge for a bright, citrusy finish.