NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup green beans

1 tsp avocado oil

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp fresh Thai basil

1 tsp lime juice

0.25 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice and cook it according to package instructions, substituting one tablespoon of the coconut milk for a portion of the water for extra richness.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sauté the sliced chicken breast until golden and cooked through.

• 3

  Remove the chicken from the pan and add the green curry paste, stirring for one minute until the aroma becomes pungent and fragrant.

• 4

  Pour in the remaining coconut milk and bring to a gentle simmer before adding the red bell pepper and green beans.

• 5

  Return the chicken to the pan and stir in the fish sauce, coconut sugar, and lime juice, simmering until the vegetables are tender-crisp.

• 6

  Fold in the fresh Thai basil leaves and serve the curry over the fluffy coconut rice.