NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 tbsp Green curry paste

2 tbsp Full-fat coconut milk

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 tsp Coconut oil

0.25 cup Water

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Lime juice

2 tbsp Fresh cilantro

0.13 tsp Sea salt

PREPARATION

• 1

  Prepare jasmine rice according to package instructions or use pre-cooked rice.

• 2

  Slice the chicken breast into thin, bite-sized strips.

• 3

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

• 4

  Add the chicken and sea salt to the pan, sautéing until the chicken is golden and cooked through.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the green curry paste to the same pan and cook for 1 minute until highly fragrant.

• 7

  Stir in the coconut milk, water, fish sauce, and coconut sugar, whisking until the sauce is smooth.

• 8

  Add the sliced red bell pepper and snap peas to the sauce, simmering for 3-4 minutes until tender-crisp.

• 9

  Return the chicken to the pan, tossing to coat thoroughly in the curry sauce.

• 10

  Stir in the fresh lime juice and chopped cilantro before serving over the warm jasmine rice.