NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Dry jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Green beans

0.5 cup Red bell pepper

1 tbsp Fish sauce

1 tsp Coconut oil

0.5 cup Water

1 tsp Fresh ginger

1 clove Garlic

1 tsp Lime juice

1 tbsp Fresh cilantro

0.25 tsp Sea salt

PREPARATION

• 1

  Rinse the jasmine rice and place in a small pot with 0.5 cup water, 1 tbsp of the coconut milk, and sea salt; bring to a boil, then simmer covered for 15 minutes.

• 2

  Heat coconut oil in a large skillet over medium heat and sauté the minced garlic and ginger until fragrant.

• 3

  Add the sliced chicken breast to the skillet and cook until browned on all sides, about 5-6 minutes.

• 4

  Stir in the green curry paste and cook for 1 minute before pouring in the remaining coconut milk and fish sauce.

• 5

  Add the green beans and sliced bell peppers, then simmer for 5-7 minutes until the vegetables are tender-crisp and chicken is cooked through.

• 6

  Stir in the lime juice and serve the curry over the fluffy coconut rice, garnished with fresh cilantro.