NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 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 tbsp Fish sauce

0.5 tsp Coconut sugar

0.75 cup Water

1 tbsp Fresh cilantro

0.5 whole Lime

0.25 tsp Sea salt

PREPARATION

• 1

  Combine jasmine rice, 0.5 cup water, and a pinch of sea salt in a small pot; bring to a boil, then cover and simmer on low for 15 minutes.

• 2

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

• 3

  Add the diced chicken breast to the skillet and sauté for 5 minutes until the exterior is browned.

• 4

  Stir in the coconut milk, the remaining 0.25 cup water, fish sauce, and coconut sugar to create the curry base.

• 5

  Add the green beans and sliced red bell pepper to the skillet, then simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 6

  Squeeze the juice from the lime into the curry and stir to combine.

• 7

  Fluff the rice with a fork and serve the curry over the rice, garnished with fresh chopped cilantro.