NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.2 cup Full-fat coconut milk

2 tbsp Green curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Fish sauce

0.5 tsp Coconut sugar

0.25 cup Fresh Thai basil

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pan and sear for 3-4 minutes until golden brown on the outside.

• 3

  Push the chicken to the side and add the green curry paste, sautéing for 60 seconds until the aromatics are released.

• 4

  Stir in the coconut milk, fish sauce, and coconut sugar, mixing well to create a smooth and creamy sauce.

• 5

  Add the sliced red bell peppers and snap peas to the skillet and reduce heat to a simmer.

• 6

  Cook for 5-7 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.

• 7

  Remove from heat and stir in the fresh Thai basil and lime juice to brighten the flavors.

• 8

  Serve the curry immediately over the warm jasmine rice.