NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.5 cup water

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup bamboo shoots

1 tsp fish sauce

0.5 cup cooked jasmine rice

1 tbsp fresh cilantro

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, stir 1 tablespoon of the coconut milk into the warm jasmine rice with a pinch of sea salt to create the coconut rice base.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sauté the chicken breast pieces until they are golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set it aside, then add the green curry paste to the same pan and stir for 1 minute until fragrant.

• 4

  Whisk in the remaining 2 tablespoons of coconut milk and the water, stirring until the curry paste is fully incorporated and the sauce is smooth.

• 5

  Add the sliced red bell pepper, sugar snap peas, and bamboo shoots to the skillet and simmer for 5 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and stir in the fish sauce to balance the flavors.

• 7

  Serve the green curry chicken over the prepared coconut rice and garnish with fresh cilantro.