NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tsp avocado oil

1.5 tbsp green curry paste

3 tbsp full-fat coconut milk

0.25 cup water

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.33 cup cooked jasmine rice

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Add the thinly sliced chicken breast and sear until golden and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 3

  In the same pan, add the green curry paste and toast for 1 minute until highly fragrant.

• 4

  Whisk in the coconut milk, water, fish sauce, and coconut sugar until the sauce is smooth and simmering.

• 5

  Add the sliced red bell peppers and snap peas to the sauce, cooking for 3 minutes until tender-crisp.

• 6

  Return the cooked chicken to the skillet and toss to coat thoroughly in the warm curry sauce.

• 7

  Serve the curry over the warm jasmine rice and finish with a garnish of fresh cilantro and a squeeze of lime juice.