NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.5 cup water

1 tsp avocado oil

1 tbsp fresh cilantro

0.5 whole lime

0.13 tsp sea salt

PREPARATION

• 1

  Rinse jasmine rice until water runs clear, then combine in a small pot with 0.375 cup water, 2 tablespoons of coconut milk, and a pinch of sea salt.

• 2

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

• 3

  While rice cooks, heat avocado oil in a large skillet over medium heat and sear the sliced chicken breast until golden but not fully cooked through.

• 4

  Remove chicken from the pan and add the green curry paste to the skillet, stirring for 1 minute until fragrant and toasted.

• 5

  Pour in the remaining coconut milk, 0.125 cup water, fish sauce, and coconut sugar, whisking to create a smooth, aromatic sauce.

• 6

  Add the bell peppers, snap peas, and seared chicken back into the skillet, simmering for 5-7 minutes until the sauce thickens and chicken is cooked.

• 7

  Serve the green curry over the warm coconut rice, garnished with fresh cilantro and a bright squeeze of lime juice.