NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Avocado oil

1 tsp Fish sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the rice with 0.5 cups of water and 2 tablespoons of the coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the rice cooks, slice the chicken breast into thin strips and season with sea salt and black pepper.

• 4

  Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken and sauté until browned and cooked through, about 5-6 minutes.

• 5

  Add the green curry paste to the skillet and stir for 1 minute until fragrant.

• 6

  Pour in the remaining coconut milk and the fish sauce, stirring to combine with the curry paste.

• 7

  Add the sliced red bell pepper and sugar snap peas to the skillet. Simmer for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Fluff the coconut rice with a fork and plate it alongside the green curry chicken.

• 9

  Garnish with fresh cilantro and a squeeze of lime before serving.