NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry jasmine rice

0.33 cup Light coconut milk

1 tsp Coconut oil

2 tbsp Green curry paste

0.5 cup Green beans

0.5 cup Red bell pepper

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Fresh basil leaves

1 tbsp Fresh lime juice

0.25 tsp Sea salt

PREPARATION

• 1

  Combine the dry jasmine rice, sea salt, and 1 tablespoon of the light coconut milk with 0.5 cups of water in a small pot; cook until fluffy.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken breast pieces until golden.

• 3

  Add the minced garlic, ginger, and green curry paste to the skillet, stirring for one minute until the spices become fragrant.

• 4

  Pour in the remaining light coconut milk, fish sauce, and coconut sugar, whisking to create a smooth sauce.

• 5

  Toss in the green beans and red bell peppers, simmering for 5 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the pan and cook for an additional 2 minutes until the meat is fully cooked through.

• 7

  Remove from heat and stir in the fresh lime juice and basil leaves.

• 8

  Serve the green curry immediately over the warm coconut-infused jasmine rice.