NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup green beans

0.5 cup red bell pepper

1 tbsp fish sauce

1 tsp coconut oil

0.5 tsp grated ginger

1 clove minced garlic

1 tbsp chopped cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Add the chicken breast pieces to the skillet and sear until golden brown on all sides.

• 3

  Stir in the minced garlic, grated ginger, and green curry paste, sautéing for 1 minute until highly aromatic.

• 4

  Pour in the full-fat coconut milk and fish sauce, stirring well to combine the curry paste into the liquid.

• 5

  Add the green beans and sliced red bell pepper, then reduce the heat to a simmer for 5-7 minutes.

• 6

  Once the chicken is cooked through and the vegetables are tender-crisp, stir in the lime juice and chopped cilantro.

• 7

  Serve the creamy green curry immediately over a warm bed of cooked jasmine rice.