NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Jasmine rice

0.13 cup Coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.5 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 cup Water

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Mix the cooked jasmine rice with one tablespoon of the coconut milk in a small bowl to create a rich, aromatic base.

• 2

  Heat the coconut oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken breast and sauté until golden and fully cooked, then set aside on a plate.

• 4

  In the same skillet, add the green curry paste and stir-fry for one minute to release the aromatics.

• 5

  Pour in the remaining coconut milk, water, fish sauce, and coconut sugar, whisking until the sauce is uniform.

• 6

  Add the red bell peppers and sugar snap peas, simmering for three minutes until the vegetables are tender-crisp.

• 7

  Return the chicken to the skillet, stirring to coat every piece in the vibrant green curry sauce.

• 8

  Divide the coconut rice into bowls and top with the chicken curry, finishing with fresh cilantro and a lime wedge.