NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.13 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

0 tsp coconut oil

0.5 tsp fish sauce

0.25 tsp sea salt

1 tsp lime juice

1 tbsp fresh Thai basil

PREPARATION

• 1

  Rinse the jasmine rice thoroughly and cook according to package instructions, replacing two tablespoons of the water with half of the coconut milk for a rich, aromatic finish.

• 2

  Heat the coconut oil in a large skillet or wok over medium-high heat and sear the sliced chicken breast until it is golden on the outside.

• 3

  Add the green curry paste to the skillet and sauté for one minute until fragrant, then pour in the remaining coconut milk and stir to combine.

• 4

  Toss in the sliced red bell peppers and sugar snap peas, simmering the mixture for 4-5 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 5

  Stir in the fish sauce, sea salt, and lime juice to balance the flavors, then remove the skillet from the heat.

• 6

  Fluff the coconut rice with a fork and serve the chicken curry over the top, garnishing with fresh Thai basil leaves.