NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Jasmine rice

0.5 cup Light coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Avocado oil

1 tsp Fish sauce

1 tsp Coconut sugar

0.25 cup Fresh basil leaves

1 tsp Lime juice

0.13 tsp Sea salt

PREPARATION

• 1

  Cook the jasmine rice according to package instructions, substituting 2 tablespoons of the light coconut milk for a portion of the water to infuse flavor.

• 2

  Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken strips to the pan and sauté until golden brown and cooked through, then remove and set aside.

• 5

  In the same pan, add the green curry paste and stir-fry for 1 minute until the aromatics are released.

• 6

  Whisk in the remaining light coconut milk, fish sauce, and coconut sugar, bringing the mixture to a gentle simmer.

• 7

  Add the sliced red bell peppers and snap peas to the sauce, simmering for 3 minutes until tender-crisp.

• 8

  Return the chicken to the pan and stir in the lime juice and fresh basil leaves until the basil is just wilted.

• 9

  Serve the green curry chicken immediately over the warm coconut jasmine rice.