NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

1.5 tbsp coconut milk

1 tbsp green curry paste

0 tsp coconut oil

0.5 cup bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.5 cup water

1 tbsp Thai basil

1 tsp lime juice

0.13 tsp sea salt

PREPARATION

• 1

  In a small saucepan, combine the jasmine rice, 1 tablespoon of coconut milk, and 0.5 cup water; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

  While rice cooks, heat the coconut oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken breast to the skillet and sear until golden brown, approximately 3-4 minutes per side.

• 4

  Stir in the green curry paste and cook for 1 minute until the aromatic oils are released and fragrant.

• 5

  Pour in the remaining 2 tablespoons of coconut milk, fish sauce, and coconut sugar, stirring to create a smooth sauce.

• 6

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

• 7

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

• 8

  Fluff the coconut rice with a fork and serve the green curry over the rice, finishing with a pinch of sea salt.