NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Coconut oil

1 tsp Fish sauce

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 tsp Lime juice

0.5 cup Water

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the rice, water, and a pinch of salt; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 3

  While the rice cooks, heat the coconut oil in a large skillet over medium-high heat.

• 4

  Add the chicken breast pieces to the skillet and sauté until lightly browned on all sides.

• 5

  Stir in the green curry paste and cook for 1 minute until the aromatics are released.

• 6

  Pour in the coconut milk and fish sauce, stirring to combine the paste into the liquid.

• 7

  Add the sliced bell peppers and sugar snap peas to the skillet.

• 8

  Simmer the mixture for 5-7 minutes until the chicken is fully cooked and the vegetables are tender-crisp.

• 9

  Remove from heat and stir in the fresh lime juice.

• 10

  Fluff the rice with a fork and serve the green curry over the rice, garnished with fresh cilantro.