Name: Thai Red Chicken Curry with Jasmine Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked jasmine rice; 0.5 cup light coconut milk; 1 tbsp red curry paste; 0.5 medium red bell pepper; 0.5 cup sugar snap peas; 1 tsp coconut oil; 1 tsp fish sauce; 0.5 tsp coconut sugar; 0.25 cup fresh Thai basil; 1 tsp lime juice; 0.25 tsp sea salt

Nutrition

Per serving

555 calories

Protein: 51g; 36% of calories
Carbs: 48g; 34% of calories
Fat: 18g; 30% of calories

Instructions

Prep 10 min · Cook 12 min

Slice the chicken breast into thin, bite-sized strips and thinly slice the red bell pepper.
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the chicken strips and sea salt to the skillet, sautéing until the chicken is golden and cooked through, approximately 5-6 minutes.
Add the red curry paste to the center of the pan and stir for 1 minute until it becomes highly fragrant.
Pour in the light coconut milk, fish sauce, and coconut sugar, stirring well to incorporate the curry paste into the liquid.
Add the sliced red bell pepper and sugar snap peas to the skillet and simmer for 3-4 minutes until the vegetables are tender-crisp.
Remove the skillet from the heat and stir in the fresh Thai basil and lime juice to brighten the flavors.
Serve the hot curry immediately over the warm jasmine rice.

Nutrition

Ingredients

Instructions

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