NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

1 tsp avocado oil

0.5 cup green beans

0.5 cup red bell pepper

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup water

1 tbsp Thai basil

1 wedge lime

PREPARATION

• 1

  Cook the jasmine rice according to package directions, substituting a small splash of the coconut milk for part of the water if desired for extra richness.

• 2

  Heat the avocado oil in a large skillet or wok over medium heat.

• 3

  Add the green curry paste to the oil and sauté for 1 minute until highly aromatic and slightly darkened.

• 4

  Whisk in the coconut milk, water, fish sauce, and coconut sugar until the paste is fully dissolved and the sauce is smooth.

• 5

  Add the cubed chicken breast to the simmering sauce and cook for 4-5 minutes until nearly opaque.

• 6

  Stir in the green beans and sliced red bell peppers, continuing to simmer for another 3-4 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 7

  Remove from heat and fold in the fresh Thai basil leaves.

• 8

  Serve the curry in a bowl over the fluffy jasmine rice with a fresh lime wedge on the side.