Name: Chicken Satay Curry with Jasmine Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked jasmine rice; 0.5 tbsp natural peanut butter; 1 tbsp red curry paste; 1 tbsp full-fat coconut milk; 0.5 cup red bell pepper; 0.5 cup snap peas; 0.5 tsp coconut oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lime juice; 0.5 tsp fresh ginger; 1 clove garlic

Nutrition

Per serving

483 calories

Protein: 43g; 35% of calories
Carbs: 43g; 35% of calories
Fat: 16g; 29% of calories

Instructions

Prep 10 min · Cook 15 min

Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.
Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden brown, approximately 5 minutes.
Mince the garlic and grate the fresh ginger, then add them to the skillet and sauté for 1 minute until fragrant.
Stir in the red curry paste and natural peanut butter, whisking briefly to incorporate with the pan juices.
Pour in the full-fat coconut milk and bring the mixture to a gentle simmer over medium heat.
Add the sliced red bell peppers and snap peas to the pan, cooking for 3 minutes until the vegetables are tender-crisp.
Stir in the lime juice to balance the richness of the peanut sauce.
Portion the warm, fluffy jasmine rice into a bowl and top with the creamy satay chicken and vegetables.

Nutrition

Ingredients

Instructions

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