Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish (optional)
Method
Cooking the Rice
- 1
Prepare the Jasmine Rice
Rinse 1 cup of Jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 1.5 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Preparing the Curry
- 2
Cook the Chicken
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
- 3
Make the Curry Base
In the same skillet, add the red curry paste, stirring for 1 minute until fragrant. Slowly pour in 1 cup of coconut milk, mixing well to combine with the curry paste.
- 4
Add Vegetables
Add the sliced bell pepper and zucchini to the skillet. Cook for 5 minutes until the vegetables are tender.
- 5
Combine Ingredients
Return the cooked chicken to the skillet. Stir in 2 tablespoons of fish sauce, 1 tablespoon of sugar, and the juice of 1 lime. Simmer everything together for another 2-3 minutes.
- 6
Finish with Basil
Remove the skillet from heat and stir in 1 cup of fresh basil leaves until wilted.
Serving
- 7
Serve the Dish
Fluff the Jasmine rice with a fork and serve in bowls. Top with the curry mixture. Optionally, sprinkle with chili flakes and chopped peanuts for extra flavor.