Name: Thai Green Curry Chicken with Jasmine Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.13 cup jasmine rice; 0.13 cup full-fat coconut milk; 1 tbsp green curry paste; 0.5 cup snap peas; 0.5 cup red bell pepper; 0.5 tsp avocado oil; 1 tsp fish sauce; 0.5 tsp coconut sugar; 0.25 cup water; 1 tbsp fresh cilantro; 0.5 whole lime

Nutrition

Per serving

478 calories

Protein: 49g; 41% of calories
Carbs: 37g; 31% of calories
Fat: 15g; 27% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the jasmine rice under cold water until clear, then combine with 0.5 cup water in a small pot and simmer covered for 15 minutes.
While rice cooks, slice the chicken breast into thin, bite-sized strips.
Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown, about 5 minutes.
Remove the chicken from the pan and add the green curry paste, stirring for 1 minute until the aroma is released.
Pour in the coconut milk, water, fish sauce, and coconut sugar, whisking to combine the sauce.
Add the sliced bell peppers and snap peas to the skillet, simmering for 3-4 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet and toss to coat in the sauce until heated through.
Fluff the rice with a fork and serve the curry over the top, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition

Ingredients

Instructions

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