NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.33 cup Cooked jasmine rice

3 tbsp Full-fat coconut milk

0.5 cup Green bell pepper

0.5 cup Green beans

1 tbsp Green curry paste

0.5 tsp Coconut oil

0.25 cup Water

1 tsp Fish sauce

1 tsp Coconut sugar

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Prepare the coconut rice by fluffing the pre-cooked jasmine rice with 1 tablespoon of the coconut milk and a pinch of sea salt in a small bowl.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken breast slices until golden on both sides.

• 3

  Add the green curry paste to the skillet and stir for 1 minute until the aroma is released and the paste is slightly toasted.

• 4

  Pour in the remaining 2 tablespoons of coconut milk, water, fish sauce, and coconut sugar, stirring well to combine into a smooth sauce.

• 5

  Add the sliced green bell peppers and trimmed green beans to the pan, then reduce heat to medium and simmer for 5 to 7 minutes until the vegetables are tender-crisp.

• 6

  Stir in the lime juice and the remaining sea salt, then remove the skillet from the heat.

• 7

  Serve the green curry chicken and vegetables over the warm coconut rice and garnish with fresh chopped cilantro.