NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Jasmine rice

3 tbsp Coconut milk

1 tbsp Green curry paste

0.5 cup Green beans

0.5 cup Red bell pepper

0.5 tsp Coconut oil

1 tsp Fish sauce

1 tsp Coconut sugar

0.25 cup Water

0.25 cup Fresh basil leaves

1 tsp Lime juice

0.13 tsp Sea salt

PREPARATION

• 1

  Cook the jasmine rice according to package instructions and set aside.

• 2

  Slice the chicken breast into thin, bite-sized strips and lightly season with sea salt.

• 3

  Heat the coconut oil in a large skillet or wok over medium heat.

• 4

  Add the green curry paste to the skillet and sauté for 1 minute until the aroma is released.

• 5

  Pour in the coconut milk, water, fish sauce, and coconut sugar, whisking until the sauce is smooth.

• 6

  Add the chicken strips to the simmering sauce and cook for approximately 5 minutes until nearly cooked through.

• 7

  Stir in the green beans and sliced red bell pepper, simmering for an additional 3 minutes until the vegetables are tender-crisp.

• 8

  Remove from heat and stir in the lime juice and fresh basil leaves.

• 9

  Serve the curry immediately over the prepared jasmine rice.