Name: Green Curry Chicken with Coconut Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.25 cup jasmine rice; 0.25 cup full-fat coconut milk; 1 tsp coconut oil; 1 tbsp green curry paste; 0.5 cup red bell pepper; 0.5 cup snap peas; 1 tsp fresh ginger; 1 clove garlic; 1 tsp fish sauce; 1 tsp lime juice; 1 tbsp fresh cilantro; 0.5 cup water

Nutrition

Per serving

553 calories

Protein: 39g; 28% of calories
Carbs: 53g; 38% of calories
Fat: 21g; 34% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the jasmine rice under cold water until clear; combine with 0.5 cup water and 1 tablespoon of the coconut milk in a small saucepan.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
While the rice cooks, heat the coconut oil in a large skillet over medium-high heat and sauté the sliced chicken breast until golden and cooked through.
Remove the chicken from the skillet and set aside; add the green curry paste, minced garlic, and grated ginger to the pan, stirring for 1 minute until fragrant.
Pour the remaining coconut milk and fish sauce into the skillet, then add the sliced bell peppers and snap peas.
Simmer the vegetables in the sauce for 5 minutes until tender-crisp, then return the chicken to the pan and stir in the lime juice.
Fluff the coconut rice with a fork and serve the green curry chicken over the rice, garnished with fresh cilantro.

Nutrition

Ingredients

Instructions

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