NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

3 tbsp Jasmine rice

0.25 cup Coconut milk

1 tbsp Green curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Fish sauce

0.5 tsp Coconut sugar

2 whole Kaffir lime leaves

0.25 cup Thai basil

0.25 cup Water

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear, then combine in a small saucepan with 0.125 cup of the coconut milk and 0.25 cup water.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is fluffy.

• 3

  While the rice cooks, heat the coconut oil in a large skillet or wok over medium heat and sauté the green curry paste for 1 minute until highly aromatic.

• 4

  Whisk in the remaining 0.125 cup of coconut milk and bring the mixture to a gentle simmer.

• 5

  Add the thinly sliced chicken breast, sliced red bell peppers, and sugar snap peas to the curry sauce.

• 6

  Stir in the fish sauce, coconut sugar, and kaffir lime leaves, then continue to simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 7

  Remove the skillet from the heat and stir in the fresh Thai basil leaves.

• 8

  Serve the green curry chicken immediately over the warm coconut rice.