Name: Green curry chicken with jasmine rice
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, cut into 1-inch pieces; 8 olive oil cooking sprays; 1 tbsp green curry paste; 1/3 cup light coconut milk; 3 oz green beans, trimmed and halved; 3/4 tsp fish sauce; 1/2 tsp brown sugar; 1 tsp lime juice; 1/4 cup fresh cilantro, torn

Nutrition

Per serving

469 calories

Protein: 44g; 38% of calories
Carbs: 49g; 42% of calories
Fat: 11g; 20% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, coat a skillet with cooking spray and set over medium-high heat. Add the chicken pieces and cook for 3 minutes, stirring occasionally, until browned but not cooked through.
Push the chicken to the edges of the skillet. Add the green curry paste to the center and cook for 1 minute until very fragrant.
Stir in the coconut milk, green beans, fish sauce, and brown sugar. Bring to a gentle simmer, reduce heat to medium-low, and cook for 7 to 8 minutes until the sauce thickens slightly and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Stir in the lime juice. Fluff the rice with a fork and plate it alongside the curry. Garnish with torn cilantro.

Nutrition

Ingredients

Instructions

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