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Ingredients
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Main Ingredients
For Serving
Method
Preparation
- 1
Cook the Rice
In a medium pot, bring 4 cups of water to a boil. Add 2 cups of jasmine rice, stir, cover, and reduce heat to low. Cook for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
Cooking the Curry
- 2
Sauté Chicken
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the diced chicken and sauté for 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Cook Vegetables
In the same skillet, add the Thai green curry paste and sauté for 1-2 minutes until fragrant. Add the sliced bell pepper, zucchini, and bamboo shoots. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.
- 4
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the vegetables. Bring the mixture to a gentle simmer.
- 5
Combine Ingredients
Return the cooked chicken to the skillet. Add fish sauce, sugar, and lime juice. Stir well and simmer for another 5 minutes, allowing the flavors to meld together.
- 6
Finish with Basil
Remove the skillet from heat and stir in the Thai basil leaves. Adjust seasoning with additional fish sauce or lime juice to taste.
Serving
- 7
Serve
Serve the Thai green curry over a bed of jasmine rice. Garnish with additional basil leaves if desired.