NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Jasmine rice

1.5 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0 tsp Coconut oil

0.5 cup Green beans

0.5 cup Red bell pepper

1 tbsp Coconut aminos

0.25 tsp Sea salt

1 tsp Fresh lime juice

2 tbsp Fresh Thai basil

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

• 2

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

• 3

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

• 4

  Season the sliced chicken breast with sea salt and add to the skillet, searing until golden and cooked through, then remove and set aside.

• 5

  Add the green curry paste to the same skillet and stir for 1 minute until highly aromatic.

• 6

  Pour in the remaining coconut milk and coconut aminos, whisking to combine the paste into a smooth sauce.

• 7

  Add the trimmed green beans and sliced red bell peppers to the sauce, simmering for 4 minutes until tender-crisp.

• 8

  Return the chicken to the skillet, stir in the fresh lime juice, and garnish with Thai basil before serving over the fluffy coconut rice.