NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp full-fat coconut milk

1 tbsp green curry paste

0.25 cup cooked jasmine rice

0.5 cup green beans

0.5 cup red bell pepper

1 tbsp fish sauce

1 tsp coconut sugar

1 tsp ginger

1 clove garlic

0.5 whole lime

0.25 cup fresh basil leaves

0.25 cup water

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and set aside.

• 2

  In a large skillet or wok over medium heat, whisk together the green curry paste and a splash of the coconut milk until the mixture becomes fragrant.

• 3

  Pour in the remaining coconut milk, water, grated ginger, minced garlic, fish sauce, and coconut sugar, stirring well to combine.

• 4

  Add the chicken strips to the simmering sauce and cook for 4-5 minutes until the meat is opaque and nearly cooked through.

• 5

  Toss in the trimmed green beans and sliced red bell pepper, simmering for an additional 3 minutes until the vegetables are crisp-tender.

• 6

  Remove from heat and stir in the fresh lime juice and basil leaves to brighten the flavors.

• 7

  Serve the curry immediately over the portioned jasmine rice.