Name: Thai green curry with chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, thinly sliced; 1 tbsp green curry paste; 1/3 cup light coconut milk; 2.5 oz zucchini, sliced into half-moons; 1/2 red bell pepper, thinly sliced; 3/4 tsp fish sauce; 1/2 tsp sugar; 1 tsp lime juice; 3 tbsp fresh basil, torn; 1 tsp canola oil

Nutrition

Per serving

492 calories

Protein: 43g; 35% of calories
Carbs: 48g; 39% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes.
While the rice simmers, heat the canola oil in a 12-inch skillet over medium heat. Add the green curry paste and cook for 1 minute until fragrant.
Stir the light coconut milk into the skillet. Add the chicken breast slices, zucchini, and red bell pepper. Bring to a gentle simmer and cook for 8 to 10 minutes until the vegetables are tender. Done when opaque in the center, 165°F.
Stir in the fish sauce, sugar, and lime juice. Remove from the heat and stir in the torn basil. Serve the chicken curry over the jasmine rice.

Nutrition

Ingredients

Instructions

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