NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup jasmine rice

0.13 cup coconut milk

0.25 cup water

1 tsp coconut oil

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp fish sauce

1 tsp coconut sugar

0.25 cup fresh basil leaves

1 tsp lime juice

0.13 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the jasmine rice, water, sea salt, and 2 tablespoons of the coconut milk; bring to a boil, then cover and simmer on low for 15 minutes.

• 3

  While the rice cooks, slice the chicken breast into thin, bite-sized strips.

• 4

  Heat the coconut oil in a large skillet or wok over medium heat and sauté the green curry paste for 1 minute until fragrant.

• 5

  Whisk in the remaining coconut milk, fish sauce, and coconut sugar, bringing the liquid to a gentle simmer.

• 6

  Add the chicken strips to the skillet and cook for 5-6 minutes until the chicken is nearly cooked through.

• 7

  Toss in the sliced red bell pepper and sugar snap peas, simmering for another 3 minutes until the vegetables are tender-crisp.

• 8

  Stir in the lime juice and fresh basil leaves just before removing the skillet from the heat.

• 9

  Fluff the coconut rice with a fork and serve the green curry chicken over the top.