NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp Thai green curry paste

3 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

1 tsp coconut sugar

1 tsp lime juice

5 whole fresh basil leaves

0.33 cup cooked jasmine rice

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the chicken breast pieces and sauté until golden on the outside and cooked through.

• 3

  Move the chicken to the side of the pan and add the Thai green curry paste, stirring for 1 minute until fragrant.

• 4

  Pour in the coconut milk and chicken broth, whisking gently to incorporate the curry paste into the liquid.

• 5

  Add the red bell pepper and sugar snap peas to the skillet and simmer for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fish sauce, coconut sugar, lime juice, and sea salt to balance the flavors.

• 7

  Fold in the fresh basil leaves until they are just wilted.

• 8

  Serve the green curry immediately over the warm jasmine rice.