NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

0.2 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup green beans

1 tsp coconut oil

1 tsp fish sauce

0.25 cup chicken broth

1 tsp lime juice

2 tbsp fresh basil

0.25 tsp sea salt

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and chop the bell pepper and green beans into uniform pieces.

• 2

  Heat the coconut oil in a large skillet or wok over medium heat.

• 3

  Add the green curry paste to the oil and sauté for 1 minute until the fragrance is released.

• 4

  Pour in the coconut milk and chicken broth, whisking gently to fully incorporate the curry paste.

• 5

  Add the chicken strips to the simmering liquid and cook for 5-7 minutes until opaque and cooked through.

• 6

  Toss in the bell peppers and green beans, simmering for an additional 3 minutes until they are tender-crisp.

• 7

  Stir in the fish sauce, lime juice, and sea salt to season the sauce.

• 8

  Remove the skillet from the heat, fold in the fresh basil leaves, and serve the curry over the warm jasmine rice.