NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Coconut oil

1 tsp Fish sauce

1 tsp Coconut sugar

1 tsp Lime juice

2 tbsp Fresh Thai basil

0.5 cup Water

0.25 tsp Sea salt

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the rice with 0.5 cup water, 1 tablespoon of the coconut milk, and sea salt; bring to a boil, then cover and simmer on low for 15 minutes.

• 3

  Slice the chicken breast into thin, bite-sized strips while the rice cooks.

• 4

  Heat coconut oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 5

  Add the green curry paste to the skillet and sauté for 1 minute until fragrant.

• 6

  Pour the remaining coconut milk into the skillet along with the sliced red bell pepper and sugar snap peas.

• 7

  Simmer the mixture for 5-7 minutes until the vegetables are tender-crisp and the sauce has thickened.

• 8

  Stir in the fish sauce, coconut sugar, and lime juice to brighten and balance the flavors.

• 9

  Serve the aromatic curry over the fluffy coconut rice and garnish with fresh Thai basil.