NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup 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

0.5 tsp Coconut oil

1 tsp Fish sauce

1 tsp Lime juice

0.25 cup Fresh Thai basil

0.33 cup Water

0.25 cup Low-sodium chicken broth

0.13 tsp Sea salt

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rice, water, 1 tablespoon of the coconut milk, and sea salt.

• 3

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.

• 4

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

• 5

  Add the chicken breast pieces to the skillet and sauté until golden brown and cooked through.

• 6

  Stir in the green curry paste and cook for 1 minute, stirring constantly, until the aroma is released.

• 7

  Pour in the remaining coconut milk and the chicken broth, bringing the mixture to a gentle simmer.

• 8

  Add the sliced red bell pepper and sugar snap peas to the pan, cooking for 3 to 4 minutes until they are tender-crisp.

• 9

  Remove from heat and stir in the fish sauce and lime juice to balance the savory and acidic notes.

• 10

  Fluff the coconut rice with a fork and serve the green curry over the rice, garnished with fresh Thai basil leaves.