Name: Chicken Thai Green Curry with Jasmine Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast, boneless skinless; 0.5 cup jasmine rice, cooked; 0.25 cup light coconut milk; 1 tbsp green curry paste; 1 tsp coconut oil; 0.5 cup snap peas; 0.5 cup green bell pepper, sliced; 1 tsp fish sauce; 1 tsp coconut sugar; 0.25 cup water; 2 tbsp fresh cilantro, chopped; 1 wedge lime

Nutrition

Per serving

568 calories

Protein: 56g; 39% of calories
Carbs: 52g; 37% of calories
Fat: 15g; 24% of calories

Instructions

Prep 10 min · Cook 15 min

Slice the chicken breast into thin, bite-sized strips.
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the green curry paste to the skillet and stir-fry for 1 minute until the aromas are released.
Add the chicken strips and cook for 3 minutes until the outsides are browned and no longer pink.
Pour in the light coconut milk, water, fish sauce, and coconut sugar, stirring well to combine the flavors.
Add the snap peas and sliced green bell peppers to the skillet.
Simmer the mixture for 5 to 7 minutes until the chicken is fully cooked and the vegetables are tender-crisp.
Place the warm cooked jasmine rice in a serving bowl and ladle the green curry over the top.
Garnish with fresh cilantro and serve with a lime wedge to squeeze over the dish for brightness.

Nutrition

Ingredients

Instructions

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