NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.13 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

0 tsp Coconut oil

0.5 cup Low-sodium chicken broth

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Add the chicken breast pieces and sauté until they are lightly browned on all sides.

• 3

  Stir in the green curry paste and cook for 1 minute until the fragrance is released.

• 4

  Add the coconut milk, chicken broth, fish sauce, and coconut sugar, then bring the mixture to a gentle simmer.

• 5

  Toss in the bell peppers and snap peas, cooking for 5 to 7 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 6

  Stir in the lime juice and sea salt before removing the skillet from the heat.

• 7

  Serve the curry over the warm jasmine rice and garnish with fresh cilantro.