NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

0 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp fish sauce

1 tbsp lime juice

0.5 tsp coconut sugar

0.75 cup water

0.25 tsp sea salt

PREPARATION

• 1

  Rinse jasmine rice until water runs clear.

• 2

  In a small pot, combine rice, 0.5 cup water, 1 tbsp coconut milk, and a pinch of sea salt; bring to a boil, then simmer covered for 15 minutes.

• 3

  Heat coconut oil in a large skillet over medium-high heat.

• 4

  Add sliced chicken breast and sauté until golden brown and cooked through.

• 5

  Stir in green curry paste and cook for 1 minute until aromatic.

• 6

  Pour in the remaining 1 tbsp coconut milk and 0.25 cup water, stirring to combine.

• 7

  Add sliced bell peppers and snap peas, simmering for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Stir in fish sauce, lime juice, and coconut sugar to balance the flavors.

• 9

  Serve the curry over the fluffy coconut rice.