NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.13 cup Full-fat coconut milk

0.5 cup Water

1 tbsp Green curry paste

0 tsp Coconut oil

0.5 cup Green beans

0.5 cup Red bell pepper

1 tsp Fish sauce

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 tsp Lime juice

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, 2 tablespoons of the coconut milk, water, and sea salt; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the rice is cooking, heat the coconut oil in a large skillet or wok over medium-high heat.

• 4

  Add the sliced chicken breast to the skillet and sear until golden brown on the outside, about 3-4 minutes.

• 5

  Stir in the green curry paste and cook for 1 minute until the aromatics are released and fragrant.

• 6

  Pour in the remaining coconut milk and add the green beans and sliced red bell peppers to the skillet.

• 7

  Lower the heat and simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 8

  Stir in the fish sauce and lime juice to balance the flavors of the curry.

• 9

  Remove the rice from heat and fluff with a fork to incorporate the coconut cream.

• 10

  Serve the green curry chicken over a bed of coconut rice and garnish with fresh cilantro.