NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

3 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.25 cup water

1 tsp coconut oil

2 tbsp fresh Thai basil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering.

• 2

  Season the chicken breast pieces with sea salt and black pepper, then add them to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside; lower the heat to medium and add the green curry paste, stirring constantly for 1 minute to release the aromatics.

• 4

  Slowly whisk in the full-fat coconut milk and water, scraping up any browned bits from the bottom of the pan to create a smooth sauce.

• 5

  Add the sliced red bell peppers and sugar snap peas to the simmering sauce, cooking for 3-4 minutes until they are tender yet still retain a crisp bite.

• 6

  Stir the cooked chicken and fish sauce back into the skillet, tossing to coat everything in the vibrant green sauce.

• 7

  Portion the fluffy jasmine rice into bowls and top with the chicken curry, finishing with a generous garnish of fresh Thai basil.