NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Fish sauce

0.5 tsp Coconut sugar

1 tsp Avocado oil

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Water

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 rice with 0.5 cup of water, 1.5 tablespoons of coconut milk, and a pinch of sea salt.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken strips for 2 minutes per side until golden.

• 6

  Push the chicken to the edges of the pan, add the green curry paste to the center, and toast for 1 minute until fragrant.

• 7

  Whisk in the remaining 0.5 cup of water, 1.5 tablespoons of coconut milk, fish sauce, and coconut sugar until the sauce is smooth.

• 8

  Add the sliced red bell peppers and snap peas to the skillet, then simmer for 5 minutes until the vegetables are tender-crisp.

• 9

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