NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry jasmine rice

0.13 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Sliced bell peppers

0.5 cup Sugar snap peas

0 tsp Coconut oil

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Fresh cilantro

1 tbsp Fresh lime juice

0.75 cup Water

PREPARATION

• 1

  Rinse jasmine rice until water runs clear, then combine with 0.5 cup water and 1 tablespoon of coconut milk in a small pot.

• 2

  Bring rice to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy.

• 3

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

• 4

  Add the remaining coconut milk, 0.25 cup water, fish sauce, and coconut sugar to the skillet, whisking to combine.

• 5

  Slice the chicken breast into thin strips and add to the simmering curry sauce.

• 6

  Stir in the bell peppers and sugar snap peas, cooking for 5-7 minutes until chicken is cooked through and vegetables are tender-crisp.

• 7

  Stir in the lime juice and garnish with fresh cilantro before serving over the coconut rice.