NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup jasmine rice

0.25 cup coconut milk

1 tbsp green curry paste

0.5 cup green bell pepper

0.5 cup green beans

1 tbsp fish sauce

1 tsp coconut oil

0.5 cup water

1 tsp ginger

1 clove garlic

0.5 tsp coconut sugar

0.25 cup fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Rinse the jasmine rice under cold water and combine with 0.5 cup water and 2 tablespoons of the coconut milk in a small pot; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 2

  Slice the chicken breast into thin, bite-sized strips while the rice cooks.

• 3

  Heat the coconut oil in a large skillet or wok over medium heat; add the green curry paste, grated ginger, and minced garlic, stirring for 1 minute until highly fragrant.

• 4

  Add the chicken strips to the skillet and cook for 3-4 minutes until they are lightly browned on all sides.

• 5

  Pour in the remaining coconut milk, fish sauce, and coconut sugar, stirring well to incorporate the curry paste into the liquid.

• 6

  Add the sliced bell peppers and trimmed green beans to the pan, simmering for 5-7 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 7

  Remove from heat, stir in the lime juice, and serve the curry over the fluffy coconut rice, garnished with fresh cilantro.