Thai Green Chicken Curry

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Prepare Rice

• 50g Jasmine Rice, Uncooked

Rinse jasmine rice until water runs clear. In a saucepan add a pinch of salt and prepare the rice according to package instructions. Let cool and set aside.

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Cook Curry Paste

• 1 tsp Olive Oil
• 1 tbsp Thai Green Curry Paste

While the rice cooks, heat olive oil in a skillet or wok over medium heat. Add Thai green curry paste and stir for 1-2 minutes until fragrant.

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Add Chicken and Add Vegetables

• 1 tsp Olive Oil
• 150g Chicken Breast
• 1/4 Red Bell Pepper
• 1/2 Small Onion
• 30g Green Beans
• 30g Bamboo Shoots or Zuchini

Add more olive oil and thinly sliced chicken breast to the skillet, cooking until no longer pink and slightly browned, about 4 minutes. Stir in onion, bamboo shoots or zucchini, bell pepper, and green beans. Cook for 2-3 minutes.

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Add Liquids

• 2 tsp Fish Sauce
• 150mL Light Cocunut Milk
• 50mL Chicken Broth

Pour in light coconut milk, broth, and fish sauce. Simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

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Serve

Spoon the Thai green chicken curry over the cooked jasmine rice, garnish with fresh basil leaves if desired.