NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup water

0.5 cup green beans

0.5 cup red bell pepper

1 tsp fish sauce

0.5 cup jasmine rice

1 tbsp fresh Thai basil

1 tsp lime juice

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden on all sides, then remove and set aside.

• 5

  In the same skillet, add the green curry paste and stir for 1 minute until fragrant.

• 6

  Whisk in the coconut milk and water, bringing the mixture to a gentle simmer.

• 7

  Add the green beans and sliced red bell pepper to the sauce, simmering for 4 minutes.

• 8

  Return the chicken to the skillet and continue to simmer until the vegetables are tender-crisp and chicken is cooked through.

• 9

  Stir in the fish sauce, lime juice, and fresh Thai basil leaves just before serving.

• 10

  Serve the curry hot over the prepared jasmine rice.