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 pan or wok over medium heat. Add Thai green curry paste and stir for just under a minute.

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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 pan, season with salt and pepper and cook until no longer pink and slightly browned, about 4 minutes. Stir in finely diced onion, bamboo shoots or diced zucchini, finely diced bell pepper, and chopped 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. Season with salt and pepper to taste if needed.

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Serve

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