NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.13 cup Dry jasmine rice

1 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0 tsp Coconut oil

0.5 cup Sliced bell pepper

0.5 cup Snap peas

0.75 cup Water

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 tsp Sea salt

5 leaf Fresh Thai basil

PREPARATION

• 1

  Rinse the jasmine rice under cold water and combine in a small pot with 0.5 cup of water, 1 tablespoon of coconut milk, and a pinch of sea salt.

• 2

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

• 3

  While the rice cooks, heat the coconut oil in a large skillet over medium heat and sauté the green curry paste for 1 minute until fragrant.

• 4

  Add the sliced chicken breast to the skillet and cook for 4-5 minutes until the edges are golden and the chicken is mostly cooked through.

• 5

  Stir in the remaining 2 tablespoons of coconut milk, 0.25 cup of water, bell peppers, and snap peas.

• 6

  Simmer the curry for 5 minutes until the vegetables are tender-crisp and the sauce has slightly thickened.

• 7

  Stir in the fish sauce and coconut sugar, then fold in the fresh Thai basil leaves right before serving.

• 8

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