NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

0.33 cup cooked jasmine rice

1 tsp coconut oil

1 tbsp Thai green curry paste

3 tbsp full-fat coconut milk

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

1 tsp lime juice

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 2

  Mince the garlic and grate the fresh ginger.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden and cooked through, then remove chicken and set aside.

• 5

  In the same skillet, add the green curry paste, minced garlic, and grated ginger, stirring for 1 minute until fragrant.

• 6

  Pour in the coconut milk and fish sauce, whisking to combine with the curry paste.

• 7

  Add the sliced red bell pepper and snap peas to the sauce, simmering for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Return the chicken to the skillet and stir to coat in the sauce, heating for an additional minute.

• 9

  Stir in the lime juice just before serving.

• 10

  Serve the green curry chicken over the warm jasmine rice.