NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked jasmine rice

1.5 tbsp Green curry paste

3 tbsp Full-fat coconut milk

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.5 tsp Coconut oil

0.5 tbsp Fish sauce

2 tbsp Fresh Thai basil

0.5 tbsp Lime juice

0.25 cup Water

PREPARATION

• 1

  Prepare the ingredients by thinly slicing the chicken breast into bite-sized strips and julienning the red bell pepper.

• 2

  Heat the coconut oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1 minute until highly aromatic.

• 3

  Add the chicken strips to the skillet and cook for 3-4 minutes until the exterior is browned and the chicken is nearly cooked through.

• 4

  Pour in the full-fat coconut milk, water, and fish sauce. Stir well to combine the paste into the liquid, creating a smooth sauce.

• 5

  Add the red bell pepper and sugar snap peas to the skillet. Simmer for 3-5 minutes until the vegetables are tender-crisp and the sauce has slightly thickened.

• 6

  Remove the skillet from the heat. Stir in the fresh lime juice and hand-torn Thai basil leaves to preserve their bright color and flavor.

• 7

  Serve the green curry immediately in a shallow bowl over the warm, fluffy jasmine rice.