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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it steam for an additional 10 minutes.
- 2
Cook the Chicken
In a large skillet or wok, heat the oil over medium heat. Add the chicken breast, cut into bite-sized pieces, and cook until golden brown and cooked through, about 5-7 minutes.
- 3
Add Vegetables and Curry Paste
Add the bell peppers and bamboo shoots to the skillet, stirring for 2-3 minutes. Then, add the Thai green curry paste and mix well to coat the chicken and vegetables.
- 4
Add Coconut Milk
Pour in the coconut milk and bring the mixture to a gentle simmer. Allow to cook for another 5 minutes, stirring occasionally.
- 5
Flavor the Curry
Stir in the fish sauce, sugar, lime juice, and Thai basil leaves. Cook for an additional 2 minutes, allowing the flavors to meld.
- 6
Serve
Serve the Thai green curry over jasmine rice, garnished with additional Thai basil if desired.