Thai Green Chicken Curry

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Prepare Rice

Rinse jasmine rice until water runs clear. In a saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. Let it sit covered for 5 minutes after turning off the heat.

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Cook Curry Paste

While the rice cooks, heat vegetable 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 Liquids

Add thinly sliced chicken breast to the skillet, cooking until no longer pink. Stir in coconut milk, fish sauce, and brown sugar, and bring to a simmer.

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Add Vegetables

Incorporate sliced bell peppers, green beans, and bamboo shoots into the skillet. Continue to simmer for 5-7 minutes, or until vegetables are tender and chicken is fully cooked.

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Serve

Spoon the Thai green chicken curry over the cooked jasmine rice, garnish with fresh basil leaves, and serve with lime wedges on the side.