NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

0.13 cup 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

1 tbsp Thai basil

1 tsp lime juice

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

  Add the chicken strips and sear until golden brown on all sides, then temporarily remove the chicken from the pan.

• 5

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

• 6

  Slowly whisk in the coconut milk, fish sauce, and coconut sugar, bringing the liquid to a gentle simmer.

• 7

  Return the chicken to the pan along with the sliced red bell peppers and sugar snap peas.

• 8

  Simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 9

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

• 10

  Serve the green curry over the cooked jasmine rice.