NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup sliced red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp lime juice

2 tbsp fresh basil leaves

0.25 tsp sea salt

PREPARATION

• 1

  Prepare the jasmine rice according to package directions and set aside.

• 2

  Heat the coconut oil in a large skillet or wok over medium heat.

• 3

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

• 4

  Slice the chicken breast into thin bite-sized pieces and add to the pan, cooking until browned on all sides.

• 5

  Pour in the coconut milk and stir to combine with the curry paste.

• 6

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

• 7

  Stir in the fish sauce, coconut sugar, and sea salt, then simmer for 5-7 minutes until the vegetables are tender-crisp and chicken is cooked through.

• 8

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

• 9

  Serve the curry hot over the cooked jasmine rice.