NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

3 tbsp Dry jasmine rice

3 tbsp Full-fat coconut milk

6 tbsp Water

1 tsp Coconut oil

1 tbsp Green curry paste

0.5 cup Fresh green beans

0.5 cup Red bell pepper

1 tsp Fish sauce

1 tsp Coconut sugar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the rice, water, and one tablespoon of the coconut milk; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the rice cooks, slice the chicken breast into thin strips and season with sea salt and black pepper.

• 4

  Heat the coconut oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sauté until browned and cooked through, about 5 minutes, then remove the chicken and set aside.

• 6

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

• 7

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

• 8

  Add the green beans and sliced red bell pepper to the sauce and simmer for 4 minutes until the vegetables are tender-crisp.

• 9

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

• 10

  Fluff the coconut rice with a fork and serve the chicken and vegetables over the rice, garnished with fresh cilantro.