NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry jasmine rice

0.5 cup water

0.13 tsp sea salt

1 tsp coconut oil

1 tbsp green curry paste

5 oz chicken breast

2.5 tbsp full-fat coconut milk

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup bamboo shoots

1 tsp fish sauce

1 tsp coconut sugar

0.25 cup fresh Thai basil

1 tsp lime juice

PREPARATION

• 1

  Combine the dry jasmine rice, water, and sea salt in a small saucepan; bring to a boil, then cover and simmer on low for 15 minutes until fluffy.

• 2

  Heat the coconut oil in a large skillet over medium heat and stir in the green curry paste, sautéing for 1 minute until the aroma is released.

• 3

  Add the thinly sliced chicken breast to the skillet and cook for 3-4 minutes until the outer edges are opaque.

• 4

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer over medium-low heat.

• 5

  Stir in the sliced red bell pepper, sugar snap peas, and bamboo shoots, cooking for 5 minutes until the vegetables are tender-crisp.

• 6

  Season the curry with fish sauce and coconut sugar, stirring well to balance the salty and sweet flavors.

• 7

  Remove the skillet from the heat and stir in the fresh Thai basil and lime juice for a bright, citrusy finish.

• 8

  Serve the green curry chicken and vegetables over the cooked jasmine rice in a deep bowl.