Name: Thai Green Curry with Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz raw chicken breast; 0.13 cup dry white jasmine rice; 0.13 cup full-fat coconut milk; 0.5 tsp avocado oil; 1.5 tbsp green curry paste; 0.5 cup canned sliced bamboo shoots; 0.5 cup raw sliced green bell pepper; 1 tbsp fish sauce; 1 tsp coconut sugar; 0.25 cup water; 5 whole raw Thai basil leaves; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

431 calories

Protein: 42g; 39% of calories
Carbs: 34g; 32% of calories
Fat: 14g; 29% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the jasmine rice and cook according to package instructions until fluffy.
Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium heat.
Add the green curry paste and stir-fry for 1 minute until the aromas are released.
Increase heat to medium-high, add the chicken, and cook for 4 minutes until browned.
Pour in the full-fat coconut milk, water, fish sauce, and coconut sugar, stirring to combine.
Add the bamboo shoots and bell peppers, simmering for 6 minutes until the chicken is cooked through.
Stir in the Thai basil leaves until they are just wilted.
Serve the hot curry in a bowl over the cooked jasmine rice.

Nutrition

Ingredients

Instructions

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