NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

3 tbsp full-fat coconut milk

1 tsp avocado oil

1 tbsp red curry paste

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup water

1 tsp fish sauce

1 tsp coconut sugar

1 tsp lime juice

1 tbsp fresh cilantro

0.13 tsp sea salt

PREPARATION

• 1

  Place the warm cooked jasmine rice in a small bowl and stir in 1 tablespoon of the coconut milk until the grains are lightly coated and fragrant.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the thinly sliced chicken breast and sea salt to the skillet, sautéing until the chicken is golden and cooked through.

• 4

  Transfer the cooked chicken to a plate and set aside.

• 5

  In the same skillet, add the red curry paste and whisk for 1 minute to toast the spices and release their aroma.

• 6

  Pour in the remaining 2 tablespoons of coconut milk, water, fish sauce, and coconut sugar, whisking until the sauce is smooth and combined.

• 7

  Add the sliced red bell peppers and snap peas to the sauce, simmering for 3 minutes until the vegetables are tender-crisp.

• 8

  Return the chicken to the skillet and toss well to ensure every piece is smothered in the velvety red sauce.

• 9

  Spoon the curry over the coconut rice and finish with a bright squeeze of lime juice and a sprinkle of fresh cilantro.