NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp jasmine rice

2 tbsp coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 tsp coconut oil

0.5 cup water

1 tsp fish sauce

1 tsp coconut aminos

0.25 cup fresh basil leaves

0.25 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice and combine in a small pot with 6 tablespoons of the water, 1 tablespoon of the coconut milk, and a pinch of sea salt.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is fluffy.

• 3

  Heat the coconut oil in a large skillet over medium-high heat and sear the sliced chicken breast until golden on all sides.

• 4

  Stir in the green curry paste and cook for 1 minute until the spices are aromatic and toasted.

• 5

  Add the remaining 1 tablespoon of coconut milk, the rest of the water, fish sauce, and coconut aminos to the skillet, stirring to create a smooth sauce.

• 6

  Toss in the sliced bell peppers and sugar snap peas, simmering for 4 minutes until the vegetables are tender yet crisp.

• 7

  Stir in the fresh basil leaves at the very end and serve the curry immediately over the prepared coconut rice.