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Ingredients
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Protein
Vegetables
Spices and Condiments
Rice
Method
Preparation
- 1
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and set aside.
- 2
Chop Vegetables
Slice the green bell pepper, zucchini, and carrot into thin strips. Mince the garlic and ginger, and chop the green onions. Set all vegetables aside.
- 3
Cook the Rice
In a pot, bring 2 cups of water to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
Cooking
- 4
Start the Curry
In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
- 5
Add Chicken
Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
- 6
Incorporate Vegetables
Stir in the sliced green bell pepper, zucchini, and carrot. Cook for another 3-4 minutes until the vegetables are slightly tender.
- 7
Add Curry Paste and Coconut Milk
Add the green curry paste and coconut milk to the skillet. Stir well to combine and bring to a gentle simmer.
- 8
Season the Curry
Stir in the fish sauce, brown sugar, and lime juice. Let the curry simmer for about 10 minutes to allow the flavors to meld.
- 9
Finish with Fresh Herbs
Just before serving, stir in the fresh basil leaves and chopped green onions.
Serving
- 10
Plate the Dish
Serve the green curry over a bed of jasmine rice. Enjoy your spicy green curry with chicken!