NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Green beans

1 tsp Fish sauce

0.25 tsp Coconut sugar

0.75 cup Water

1 tsp Lime zest

1 tbsp Fresh basil

PREPARATION

• 1

  Combine the dry jasmine rice with 0.5 cup of the water and 1 tablespoon of the coconut milk in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

  Heat the coconut oil in a large skillet over medium heat and stir in the green curry paste, sautéing for 1 minute until it becomes highly aromatic.

• 3

  Add the sliced chicken breast to the skillet and cook for 4-5 minutes, stirring occasionally until the exterior is golden and mostly cooked through.

• 4

  Pour in the remaining coconut milk, the remaining 0.25 cup of water, fish sauce, and coconut sugar, stirring well to create a smooth sauce.

• 5

  Add the sliced red bell peppers and trimmed green beans to the pan, simmering for 5-6 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 6

  Stir in the lime zest and fresh basil leaves just before serving, then spoon the fragrant curry over the fluffy coconut rice.