NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked jasmine rice

0.13 cup Full-fat coconut milk

2 tbsp Green curry paste

1 tbsp Fish sauce

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Bamboo shoots

0 tsp Coconut oil

0.5 tsp Fresh ginger

1 clove Garlic

0.5 cup Water

0 tsp Coconut sugar

1 tbsp Fresh cilantro

1 wedge Lime

PREPARATION

• 1

  Prepare the jasmine rice according to package directions and set aside.

• 2

  Heat coconut oil in a large skillet over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 3

  Stir in the green curry paste and cook for 1 minute to release the aromatics.

• 4

  Add the sliced chicken breast to the pan and cook until lightly browned on all sides.

• 5

  Pour in the full-fat coconut milk, water, fish sauce, and coconut sugar, stirring to combine.

• 6

  Add the red bell pepper, sugar snap peas, and bamboo shoots, then simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 7

  Serve the fragrant green curry over the fluffy jasmine rice and garnish with fresh cilantro and a squeeze of lime.