NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup snap peas

0 tsp coconut oil

0.25 cup water

1 tsp fish sauce

1 tsp coconut sugar

0.25 cup fresh basil

1 tsp lime juice

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the rice with 1/2 cup of water and 1 tablespoon of the coconut milk; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.

• 3

  While the rice cooks, heat the coconut oil in a large skillet over medium heat and stir in the green curry paste for 1 minute until fragrant.

• 4

  Add the sliced chicken breast to the skillet and sauté until the edges are golden brown.

• 5

  Pour in the remaining coconut milk and 1/4 cup of water, then stir in the fish sauce and coconut sugar.

• 6

  Add the sliced red bell peppers and snap peas to the skillet, simmering for 5-7 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 7

  Remove from heat and stir in the fresh basil and lime juice.

• 8

  Fluff the coconut rice with a fork and serve the green curry chicken over the top.