NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

3 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp avocado oil

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp lime juice

2 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown, then remove from the pan and set aside.

• 3

  In the same skillet, add the green curry paste and stir for 1 minute until the aromatics are fragrant and slightly toasted.

• 4

  Whisk in 2 tablespoons of the coconut milk and bring to a light simmer, scraping up any browned bits from the bottom of the pan.

• 5

  Add the sliced red bell pepper and sugar snap peas to the sauce, cooking for 3 minutes until they are tender-crisp.

• 6

  Return the seared chicken to the skillet and stir in the fish sauce, coconut sugar, and lime juice to balance the flavors.

• 7

  Fold the remaining 1 tablespoon of coconut milk into the warm cooked jasmine rice to create a rich, infused base.

• 8

  Plate the green curry chicken over the coconut rice and garnish with freshly chopped cilantro before serving.