NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Jasmine rice

0.25 cup Coconut milk

1 tbsp Green curry paste

1 tsp Avocado oil

0.5 cup Snap peas

0.5 cup Green bell pepper

0.25 cup Bamboo shoots

1 tsp Fish sauce

0.25 cup Water

1 tbsp Cilantro

1 tbsp Thai basil

1 tsp Lime juice

0.13 tsp Sea salt

PREPARATION

• 1

  Cook the jasmine rice using water and one tablespoon of the coconut milk for a rich, aromatic base.

• 2

  Slice the chicken breast into thin, even strips and season lightly with sea salt.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the green curry paste and sauté for 1 minute until the fragrance is released.

• 5

  Add the chicken strips and sear for 3-4 minutes until golden on the outside.

• 6

  Pour in the remaining coconut milk, water, and fish sauce, stirring to combine into a smooth sauce.

• 7

  Add the snap peas, sliced green bell pepper, and bamboo shoots to the skillet.

• 8

  Simmer the mixture for 5-6 minutes until the chicken is fully cooked and the vegetables are tender-crisp.

• 9

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

• 10

  Serve the fragrant green curry over the warm coconut rice and garnish with fresh cilantro.