NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

2.5 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0 tsp Avocado oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Combine jasmine rice, 1 tablespoon of coconut milk, a pinch of sea salt, and 0.5 cup of water in a small pot; bring to a boil, then cover and simmer on low for 15 minutes.

• 2

  While the rice cooks, slice the chicken breast into thin, bite-sized strips and thinly slice the red bell pepper.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken strips until golden and cooked through, about 5 minutes.

• 4

  Stir the green curry paste into the skillet and cook for 1 minute until the aroma is released.

• 5

  Pour in the remaining 1.5 tablespoons of coconut milk along with the red bell pepper and sugar snap peas.

• 6

  Simmer the curry for 5 minutes until the vegetables are tender-crisp and the sauce has slightly thickened.

• 7

  Stir in the fish sauce and coconut sugar to balance the flavors, then remove from heat.

• 8

  Fluff the coconut rice with a fork and portion it into a bowl.

• 9

  Spoon the chicken and green curry over the rice and garnish with fresh cilantro and a squeeze of lime.