NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Dry jasmine rice

3 tbsp Full-fat coconut milk

1 tbsp Green curry paste

0.5 cup Sliced bamboo shoots

0.5 cup Green bell pepper

1 tsp Fish sauce

1 tsp Coconut sugar

1 tsp Coconut oil

0.25 cup Fresh Thai basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Water

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear and cook with 0.5 cup of the water according to package directions.

• 2

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

• 3

  Heat the coconut oil in a large skillet or wok over medium-high heat and sear the chicken until golden on the outside.

• 4

  Add the green curry paste to the skillet and sauté for 1 minute until highly aromatic.

• 5

  Stir in the coconut milk, remaining 0.25 cup of water, fish sauce, and coconut sugar until the sauce is smooth.

• 6

  Add the sliced green bell peppers and bamboo shoots to the pan, then reduce heat to medium and simmer for 5-7 minutes.

• 7

  Once the chicken is cooked through and the sauce has slightly thickened, stir in the fresh Thai basil leaves.

• 8

  Serve the hot green curry immediately over the fluffy jasmine rice.