NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Jasmine rice

0.5 cup Water

2 tbsp Coconut milk

1 tsp Avocado oil

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Lime juice

0.25 cup Thai basil

0.25 tsp Sea salt

PREPARATION

• 1

  Rinse the jasmine rice and place it in a small pot with 0.5 cup of water and 1 tablespoon of the coconut milk.

• 2

  Bring the rice to a boil, then cover and simmer on low for 15 minutes until fluffy.

• 3

  While rice cooks, heat the avocado oil in a large skillet over medium heat and sauté the green curry paste for 1 minute until fragrant.

• 4

  Add the sliced chicken breast to the skillet and cook for 3-4 minutes until lightly browned.

• 5

  Stir in the remaining tablespoon of coconut milk, fish sauce, and coconut sugar to create the curry base.

• 6

  Add the sliced red bell pepper and sugar snap peas to the skillet and simmer for 5 minutes until the chicken is cooked through.

• 7

  Remove from heat and stir in the lime juice and Thai basil before serving over the coconut rice with the sea salt.