Name: Thai Green Curry with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.13 cup dry jasmine rice; 1.5 tbsp full-fat coconut milk; 1 tbsp green curry paste; 0.5 tsp coconut oil; 0.5 cup canned bamboo shoots; 0.5 cup raw red bell pepper; 0.5 cup raw snap peas; 1 tsp fish sauce; 0.5 tsp coconut sugar; 0.5 whole lime; 0.25 cup fresh Thai basil

Nutrition

Per serving

493 calories

Protein: 52g; 42% of calories
Carbs: 41g; 33% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the dry jasmine rice with 0.4 cup of water in a small saucepan, bring to a boil, then cover and simmer on low for 15 minutes.
While the rice cooks, slice the raw chicken breast into thin, bite-sized strips and chop the red bell pepper.
Heat the coconut oil in a large skillet or wok over medium heat and stir in the green curry paste for 1 minute until aromatic.
Add the sliced chicken to the skillet and sauté for 3-4 minutes until the outside is no longer pink.
Pour in the full-fat coconut milk, fish sauce, and coconut sugar, stirring to combine the curry paste into the liquid.
Add the canned bamboo shoots, raw red bell pepper, and raw snap peas to the skillet and simmer for 5-7 minutes until vegetables are tender-crisp.
Remove from heat and stir in the juice from the lime and the fresh Thai basil leaves.
Fluff the cooked rice with a fork and serve the curry immediately over the rice.

Nutrition

Ingredients

Instructions

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