+ 2-3 tbsp green curry paste
+ 1 14 oz can coconut milk
+ 1 lime, zest and juice
+ 1 thumb of ginger, minced
+ 1/2 yellow onion, chopped
+ 2 cups sugar peas
+ 2 red bell peppers, sliced
+ 2 chicken breast, sliced
+ 1 cup rice
+ 1 tbsp coconut oil
+ seasoning: salt, black pepper, basil
Bring 2 cups of water to a bowl. Add 1 cup of rice, stir, and reduce to low. Cook for 18 minutes.
In a large pan, heat 1 tbsp of coconut oil. Add ginger and lime zest. Heat until fragrant. Add curry paste and onion.
Add coconut milk, bring to a simmer.
Add chicken, sliced peppers, and sugar peas. Cook until chicken is fully cooked.
Stir in fresh basil and lime juice - serve!