Thai Green Curry with Chicken

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Combine 2 cups of rice with 3 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 more minutes.

2. 2

   While the rice is cooking, cut the chicken breast into bite-sized pieces.

3. 3

   Heat vegetable oil in a large pan over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.

4. 4

   Add the chicken pieces to the pan and cook for about 5 minutes until they are just beginning to turn white.

5. 5

   Pour in the coconut milk and add bamboo shoots to the pan. Stir well to combine and bring to a gentle simmer.

6. 6

   Add fish sauce and brown sugar to the curry. Stir and let it simmer for another 5-7 minutes until the chicken is cooked through.

7. 7

   Before serving, add Thai basil leaves to the pan and stir until wilted. Squeeze fresh lime juice over the curry and mix well.

8. 8

   Serve the green curry hot over a bed of jasmine rice.