NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 tsp Coconut oil

1 tbsp Green curry paste

2 tbsp Full-fat coconut milk

0.25 cup Low-sodium chicken broth

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fish sauce

1 tsp Lime juice

2 tbsp Thai basil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium heat and stir in the green curry paste for one minute until fragrant.

• 3

  Add the chicken to the skillet and cook for 3-4 minutes until lightly browned on the outside.

• 4

  Pour in the coconut milk and chicken broth, then add the red bell pepper and sugar snap peas.

• 5

  Simmer the mixture for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 6

  Stir in the fish sauce and lime juice, then remove from heat and fold in the fresh Thai basil.

• 7

  Serve the green curry immediately over the warm jasmine rice.