YOUR SOLIN GENERATED RECIPE
Green Curry Chicken with Jasmine Rice
Tender chicken breast simmered in a fragrant, creamy green curry sauce with crisp vegetables and served over fluffy jasmine rice.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked jasmine rice
0.13 cup full-fat coconut milk
1 tbsp green curry paste
0 tsp coconut oil
0.5 cup red bell pepper
0.5 cup snap peas
1 tsp fish sauce
0.5 tsp coconut sugar
0.25 cup water
2 tbsp fresh basil leaves
0.5 tsp lime juice
0.13 tsp sea salt
PREPARATION
Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the green curry paste to the oil and sauté for 1 minute until highly aromatic.
Add the chicken strips to the skillet and cook for 3-4 minutes until the outsides are browned.
Pour in the coconut milk, water, fish sauce, and coconut sugar, stirring to combine the curry paste into the liquid.
Add the sliced red bell peppers and snap peas to the skillet.
Lower the heat and simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.
Stir in the lime juice and fresh basil leaves just before removing from heat.
Serve the curry immediately over the warm cooked jasmine rice.