NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 tbsp Jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Green beans

0.25 cup Bamboo shoots

0.5 tsp Coconut oil

1 tsp Fish sauce

0.25 tsp Coconut sugar

1 tbsp Thai basil

0.5 cup Water

1 pinch Sea salt

PREPARATION

• 1

  In a small pot, combine the jasmine rice, water, a pinch of sea salt, and 1 tablespoon of the coconut milk.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy and tender.

• 3

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

• 4

  Add the sliced chicken breast to the skillet and sauté for 3-4 minutes until the exterior is golden and lightly browned.

• 5

  Pour in the remaining coconut milk, fish sauce, and coconut sugar, then stir to combine the sauce.

• 6

  Add the green beans and bamboo shoots, simmering for 5-7 minutes until the chicken is cooked through and vegetables are tender.

• 7

  Remove from heat, stir in the fresh Thai basil, and serve the curry over the warm coconut rice.