1 cup brown jasmine rice
2 tsp sunflower, safflower or peanut oil (or any other high-heat cooking oil)
2 Tbsp Thai Green Curry Paste
1 cup low-fat coconut milk
1/2 cup low-sodium chicken broth
1 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
1 1/2 cups snap peas
1 large carrot, thinly sliced on a diagonal
2 kaffir lime leaves, optional
2 Tbsp thinly sliced Thai fresh basil leaves
2 tsp fish sauce, or more to taste
1 tsp Sucanat (or Agave Nectar if you don’t have Sucanat)
2 green onions, thinly sliced on a diagonal