NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.2 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 sugar

0.5 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 cup water

1 tbsp fresh lime juice

2 tbsp fresh basil

PREPARATION

• 1

  Prepare the jasmine rice according to package directions and set aside.

• 2

  Slice the chicken breast into thin, even strips for quick cooking.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until fully cooked.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  Add the green curry paste, minced garlic, and grated ginger to the skillet, sautéing until the fragrance is released.

• 6

  Stir in the coconut milk, water, fish sauce, and coconut sugar, bringing the mixture to a gentle simmer.

• 7

  Add the green beans and sliced red bell peppers, cooking for 4-5 minutes until the vegetables are tender yet crisp.

• 8

  Return the cooked chicken to the skillet and stir to coat in the sauce.

• 9

  Finish by stirring in the fresh lime juice and torn basil leaves.

• 10

  Divide the rice into bowls and top with the chicken and vegetable curry.