NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.15 cup jasmine rice

0.15 cup light coconut milk

1 tbsp red curry paste

0 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup water

1 tbsp fresh cilantro

1 wedge lime

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear, then cook according to package directions using a mix of water and a splash of the light coconut milk for extra flavor.

• 2

  While the rice cooks, slice the chicken breast into thin, bite-sized strips.

• 3

  Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the red curry paste and cook for 1 minute until fragrant. Stir in the remaining light coconut milk, water, fish sauce, and coconut sugar.

• 5

  Add the sliced red bell pepper and snap peas to the sauce. Simmer for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet and toss to coat in the sauce until heated through.

• 7

  Serve the curry over the fluffy coconut rice, garnished with fresh cilantro and a squeeze of lime to brighten the flavors.