NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.13 cup jasmine rice

1 tbsp green curry paste

0.5 tbsp full-fat coconut milk

0.25 cup water

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp lime juice

5 leaves Thai basil

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the sliced chicken breast and sear for 3-4 minutes until golden on the outside.

• 3

  Stir in the green curry paste and cook for 1 minute until it becomes very fragrant.

• 4

  Pour in the coconut milk, water, fish sauce, and coconut sugar, stirring to combine the sauce.

• 5

  Add the sliced red bell pepper and snap peas to the skillet.

• 6

  Lower the heat to medium and simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Remove from heat and stir in the lime juice and fresh Thai basil leaves.

• 8

  Serve the curry immediately over the cooked jasmine rice.