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 green beans

0.5 cup red bell pepper

1 tsp avocado oil

0.5 tsp fish sauce

2 tbsp fresh Thai basil

1 tsp lime juice

0.25 cup water

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear and place it in a small saucepan with 0.25 cup water and 2 tablespoons of the coconut milk.

• 2

  Bring the rice to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender.

• 3

  While the rice cooks, heat the avocado oil in a large skillet over medium-high heat and add the cubed chicken breast, searing until golden on all sides.

• 4

  Stir the green curry paste into the skillet with the chicken and cook for 1 minute until the aromatics become fragrant.

• 5

  Pour in the remaining coconut milk along with the green beans and sliced red bell peppers, then simmer for 6 to 8 minutes until the chicken is cooked through.

• 6

  Stir in the fish sauce and lime juice to balance the flavors, then remove from heat.

• 7

  Fluff the coconut rice with a fork and serve the green curry over the top, garnishing with fresh Thai basil leaves.