Name: Thai green curry chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into bite-size pieces; 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 1 tsp canola oil; 1 tbsp green curry paste; 1/3 cup light coconut milk; 1/2 green bell pepper, seeded and sliced; 3/4 tsp fish sauce; 1/2 tsp sugar; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

479 calories

Protein: 42g; 36% of calories
Carbs: 45g; 38% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the jasmine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the oil in a 12-inch skillet over medium heat. Add the curry paste and cook for 2 minutes, stirring constantly, until it smells very fragrant.
Stir in the coconut milk, sugar, and fish sauce. Bring to a gentle simmer. Add the chicken and bell pepper. Simmer, stirring occasionally, for 8 to 10 minutes until the chicken is opaque and cooked through. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it in a shallow bowl. Spoon the green curry over the rice and garnish with the chopped cilantro.

Nutrition

Ingredients

Instructions

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