NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup jasmine rice

3 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup snap peas

0.5 cup red bell pepper

1 tsp avocado oil

1 tbsp lime juice

0.25 cup Thai basil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Rinse the jasmine rice and cook with the water and one tablespoon of the coconut milk until the liquid is absorbed and the rice is fluffy.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the cubed chicken breast until golden on all sides.

• 3

  Stir in the green curry paste and cook for one minute until highly fragrant.

• 4

  Pour in the remaining coconut milk and add the snap peas and sliced red bell peppers to the skillet.

• 5

  Simmer the mixture for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 6

  Stir in the fresh lime juice and Thai basil just before removing from the heat.

• 7

  Serve the green curry over the warm coconut rice and season with the sea salt and black pepper.