NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup jasmine rice

0.25 cup water

2 tbsp full-fat coconut milk

1 tbsp panang curry paste

0.5 cup red bell pepper

0.5 cup green beans

1 tsp coconut oil

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp lime juice

2 whole kaffir lime leaves

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the jasmine rice thoroughly and combine with water in a small saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 2

  While the rice cooks, slice the chicken breast into thin, bite-sized strips.

• 3

  Heat the coconut oil in a large skillet or wok over medium heat and sauté the Panang curry paste for 1 minute until fragrant.

• 4

  Add the chicken strips to the skillet and cook until they are lightly browned on all sides.

• 5

  Stir in the coconut milk, thinly sliced red bell peppers, and trimmed green beans.

• 6

  Add the fish sauce, coconut sugar, and kaffir lime leaves, then simmer for 5-7 minutes until the vegetables are tender and the sauce has thickened.

• 7

  Stir in the fresh lime juice and remove the skillet from the heat.

• 8

  Fluff the rice with a fork and serve the creamy chicken curry over the rice, garnished with fresh cilantro.