NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked jasmine rice

0.13 cup 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 cup water

1 tsp lime juice

1 tbsp fresh basil leaves

PREPARATION

• 1

  Prepare jasmine rice according to package instructions and set aside.

• 2

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 3

  Add the cubed chicken breast and sear until golden brown on all sides, about 4-5 minutes.

• 4

  Stir in the green curry paste and cook for 1 minute until the aromatics are released.

• 5

  Pour in the coconut milk, water, fish sauce, and coconut sugar, whisking gently to create a smooth sauce.

• 6

  Add the sliced red bell peppers and sugar snap peas to the skillet.

• 7

  Reduce heat to medium and simmer for 5-7 minutes until the chicken is fully cooked and vegetables are tender-crisp.

• 8

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

• 9

  Serve the curry immediately over a bed of warm jasmine rice.