NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.2 cup Dry jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Red curry paste

1 tsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Tamari

0.5 tsp Fish sauce

1 tsp Fresh ginger

1 clove Garlic

0.4 cup Water

1 tsp Lime juice

0.13 tsp Sea salt

PREPARATION

• 1

  Rinse the jasmine rice thoroughly and combine with 0.4 cups water and 1 tablespoon of the coconut milk in a small pot; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 2

  While the rice cooks, heat the coconut oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken breast to the skillet and sear until golden brown and cooked through, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the red bell pepper, sugar snap peas, ginger, and garlic, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the red curry paste and cook for 1 minute until the aromatics are fragrant and toasted.

• 6

  Pour in the remaining 2 tablespoons of coconut milk, water, tamari, and fish sauce, whisking to combine the sauce components.

• 7

  Return the chicken to the skillet and simmer in the sauce for 3-5 minutes until the liquid reduces slightly and coats the chicken.

• 8

  Finish the curry with a squeeze of fresh lime juice and serve immediately over the warm, fluffy coconut rice.