YOUR SOLIN GENERATED RECIPE
Chicken Green Curry with Jasmine Rice
Tender chicken breast simmered in a fragrant green curry sauce with crisp vegetables, served over a bed of fluffy jasmine rice for a vibrant and aromatic meal.
INGREDIENTS
5 oz chicken breast
0.25 cup jasmine rice
0.13 cup full-fat coconut milk
1 tbsp green curry paste
0.5 cup red bell pepper
0.5 cup snap peas
0.25 cup bamboo shoots
1 tsp fish sauce
0.5 tsp coconut sugar
0.5 tbsp lime juice
0.25 cup Thai basil
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cook the jasmine rice according to package instructions until fluffy.
Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium heat.
Add the green curry paste to the skillet and sauté for 1 minute until highly aromatic.
Add the chicken strips to the skillet and cook until browned on all sides, approximately 4-5 minutes.
Pour in the coconut milk and add the sliced red bell peppers and bamboo shoots; bring to a gentle simmer for 5 minutes.
Add the snap peas, fish sauce, and coconut sugar, continuing to simmer for another 2-3 minutes until the peas are tender-crisp.
Remove from heat and stir in the lime juice and fresh Thai basil leaves.
Serve the green curry immediately over the warm jasmine rice.