NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.25 cup light coconut milk

0.5 tbsp avocado oil

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup water

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp lime juice

0.25 cup Thai basil

0.13 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the rice, 0.125 cup of light coconut milk, and 0.25 cup of water.

• 3

  Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 4

  While rice cooks, heat avocado oil in a large skillet over medium heat.

• 5

  Add the green curry paste to the skillet and sauté for 1 minute until the aroma is released.

• 6

  Add the sliced chicken breast and cook for 5-6 minutes until browned on all sides.

• 7

  Pour in the remaining 0.125 cup of light coconut milk, fish sauce, and coconut sugar.

• 8

  Add the sliced red bell pepper and sugar snap peas to the skillet.

• 9

  Simmer the mixture for 3-4 minutes until the vegetables are tender-crisp and chicken is cooked through.

• 10

  Remove from heat and stir in the fresh lime juice and Thai basil leaves.

• 11

  Season with sea salt and serve the curry hot over the prepared coconut rice.