NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.25 cup Light coconut milk

0.5 cup Water

1 tsp Coconut oil

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fish sauce

1 tsp Coconut sugar

0.25 cup Basil leaves

1 tbsp Lime juice

0.13 tsp Sea salt

PREPARATION

• 1

  Rinse jasmine rice and combine with water, 2 tbsp of the light coconut milk, and sea salt in a small pot; bring to a boil, then simmer covered for 15 minutes.

• 2

  While rice cooks, heat coconut oil in a large skillet over medium heat and sauté sliced chicken breast until golden and cooked through.

• 3

  Remove chicken from the pan and add the green curry paste, stirring for 1 minute until fragrant.

• 4

  Pour in the remaining light coconut milk, fish sauce, and coconut sugar, whisking to combine the sauce.

• 5

  Add sliced bell peppers and snap peas to the simmering sauce, cooking for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the pan, stir in fresh basil and lime juice, and serve immediately over the warm coconut rice.