Ingredients

• 1 cup brown jasmine rice
• 2 tsp safflower oil
• 2 tbsp thai green curry paste
• 1 cup low-fat coconut milk
• 1 lb boneless chicken breast, 1/2" strips
• 1 1/2 cup snap peas, halved on diagonal
• 1 large carrot, thinly sliced at diagonal
• 2 kaffir lime leaves, optional
• 2 tbsp basil leaves thinly sliced
• 2 tsp fish sauce
• 1 tsp sucanat
• 2 green onions, thinly sliced on diagonal

Directions

1. Prepare rice

2. Heat oil on medium high

3. Add paste and stir about 1 min

4. Stir in coconut milk and broth, bring to boil

5. Add chicken, return to boil

6. Reduce heat to low & simmer for 2 min

7. Add peas, carrots, and lime leaves

8. Cover & simmer until chicken is cooked through and veggies are tender (6 min)

9. Stir in basil and simmer for 1 min

10. . Stir in fish sauce and Sucanat

11. . Serve over rice and garnish with green onions

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