NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Jasmine rice

3 tbsp Coconut milk

1 tbsp Green curry paste

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Water

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Fresh basil

1 tsp Lime juice

PREPARATION

• 1

  In a small pot, prepare the jasmine rice according to package instructions, substituting one tablespoon of the coconut milk for part of the water.

• 2

  Heat avocado oil in a large skillet over medium heat and sauté the sliced chicken breast until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside, then add the green curry paste to the pan, stirring for one minute until fragrant.

• 4

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

• 5

  Add the sliced bell peppers and snap peas to the sauce, cooking for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet, tossing to coat in the creamy curry sauce, and stir in the fresh lime juice.

• 7

  Serve the green curry over the warm coconut rice and garnish with fresh basil leaves.