NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

1 tsp Coconut oil

0.5 cup Sliced red bell pepper

0.5 cup Snap peas

1 tbsp Tamari

1 tsp Coconut sugar

0.25 cup Water

0.25 cup Fresh basil leaves

PREPARATION

• 1

  Heat the coconut oil in a large skillet or wok over medium heat until shimmering.

• 2

  Add the green curry paste to the skillet and sauté for 1 minute until the aromatics are released and fragrant.

• 3

  Add the sliced chicken breast to the pan and cook for 3-4 minutes until lightly browned on all sides.

• 4

  Toss in the sliced red bell pepper and snap peas, sautéing for an additional 2 minutes to maintain their crisp texture.

• 5

  Pour in the coconut milk, water, tamari, and coconut sugar, stirring well to combine the sauce.

• 6

  Reduce the heat to low and simmer for 5-7 minutes until the chicken is cooked through and the sauce has slightly thickened.

• 7

  Remove from heat and stir in the fresh basil leaves until they are just wilted.

• 8

  Serve the green curry immediately over the warm jasmine rice.