NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup dry jasmine rice

3 tbsp full-fat coconut milk

1 tsp coconut oil

1 tbsp green curry paste

0.5 cup water

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.25 tsp sea salt

0.25 cup fresh Thai basil

PREPARATION

• 1

  In a small saucepan, combine the dry jasmine rice, 2 tablespoons of the coconut milk, 0.5 cup water, and sea salt.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed.

• 3

  While the rice cooks, heat the coconut oil in a large skillet or wok over medium heat.

• 4

  Add the green curry paste to the skillet and sauté for 1 minute until it becomes highly fragrant.

• 5

  Add the sliced chicken breast to the skillet and cook for 4-5 minutes until the pieces are lightly browned on all sides.

• 6

  Stir in the remaining 1 tablespoon of coconut milk, fish sauce, sliced red bell pepper, and sugar snap peas.

• 7

  Simmer the curry for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 8

  Remove the skillet from the heat and stir in the fresh Thai basil leaves until just wilted.

• 9

  Fluff the coconut rice with a fork and serve the green curry chicken over the top.