NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.2 cup jasmine rice

0.25 cup light coconut milk

1 tbsp green curry paste

0.5 tsp coconut oil

0.5 cup green beans

0.5 cup red bell pepper

1 tbsp fish sauce

1 tsp coconut sugar

0.5 cup water

1 tsp fresh lime juice

2 tbsp fresh cilantro

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Combine jasmine rice, water, and 1 tablespoon of the light coconut milk in a small saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 2

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the coconut oil in a large skillet or wok over medium-high heat and sauté the chicken until golden and cooked through, about 5-6 minutes.

• 4

  Remove the chicken from the skillet and set aside; add the green curry paste to the same pan and stir for 1 minute until fragrant.

• 5

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

• 6

  Add the trimmed green beans and sliced red bell pepper to the sauce, simmering for 4-5 minutes until the vegetables are tender-crisp.

• 7

  Return the cooked chicken to the skillet and stir in the fresh lime juice to brighten the flavors.

• 8

  Fluff the coconut rice with a fork and serve the green curry over the rice, garnishing with fresh cilantro leaves.