NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked jasmine rice

2 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Sliced red bell pepper

0.5 cup Snap peas

1 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Fresh lime juice

0.25 cup Fresh Thai basil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  1. Season the chicken breast with sea salt and black pepper.

• 2

  2. Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  3. Add the green curry paste to the pan and stir for one minute to release the aromatic oils.

• 4

  4. Pour in the full-fat coconut milk, fish sauce, and coconut sugar, stirring to combine into a smooth sauce.

• 5

  5. Add the sliced red bell pepper and snap peas, then simmer for 5 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  7. Serve the curry immediately over the warm cooked jasmine rice.