NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0 tsp Coconut oil

1 tsp Fish sauce

0.25 tsp Sea salt

0.5 cup Water

2 tbsp Fresh cilantro

PREPARATION

• 1

  In a small saucepan, combine the dry jasmine rice, 0.4 cup of the water, 1 tbsp of coconut milk, and a pinch of sea salt.

• 2

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

• 3

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

• 4

  Heat coconut oil in a large skillet over medium heat and stir in the green curry paste for 1 minute until aromatic.

• 5

  Add the chicken strips to the skillet, sautéing for 4 minutes until golden on the edges.

• 6

  Toss in the red bell peppers and sugar snap peas, cooking for 2 minutes to maintain their crunch.

• 7

  Stir in the remaining 2 tbsp of coconut milk, the remaining water, and the fish sauce.

• 8

  Simmer the curry for 3-5 minutes until the sauce is slightly reduced and the chicken is fully cooked.

• 9

  Serve the vibrant green curry over the fluffy coconut rice and garnish with fresh cilantro.