Tuptim Thai Restaurant Recipe

Prepare the Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.

Cook the Chicken

Cut 500g of chicken breast into bite-sized pieces. In a large skillet over medium heat, add a tablespoon of oil. Once hot, add the chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add sliced bell pepper, sliced carrot, and broccoli florets. Sauté for 5-6 minutes until tender-crisp.

Combine Ingredients

Add the cooked chicken back to the skillet with the vegetables. Stir in 400ml of coconut milk and 2 tablespoons of red curry paste. Mix well until the curry paste is fully dissolved.

Season the Curry

Add 2 tablespoons of fish sauce, 1 teaspoon of sugar, and the juice of 1 lime to the mixture. Stir well and let it simmer for 10 minutes to allow the flavors to meld.

Plate the Dish

Serve the curry over the jasmine rice and garnish with fresh basil leaves. Enjoy your authentic Thai meal!