Thai Green Curry with Chicken and Jasmine Rice

Thai Green Curry with Chicken and Jasmine Rice ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 4 tbsp green curry paste
• 2 13.5 oz cans coconut milk (full-fat)
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp lime juice
• 1 tbsp peanut oil (or vegetable oil)
• 1 8 oz can bamboo shoots, sliced
• 1 large red bell pepper
• 1 cup green beans, trimmed
• 0.5 cup fresh Thai basil leaves
• 1 red chilies, sliced (optional)
• 2 cups jasmine rice
• 3.5 cups water

How to make Thai Green Curry with Chicken and Jasmine Rice

1. Prepare your ingredients: Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. Slice the 1 large red bell pepper into thin strips and trim the 1 cup green beans. Drain and rinse the 8 oz can of bamboo shoots.
2. Cook the jasmine rice: In a medium saucepan, combine 2 cups jasmine rice and 3.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
3. Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon peanut oil and allow it to shimmer. Add 4 tablespoons green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant and slightly darkened in color.
4. Pour in both 13.5 oz cans of full-fat coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer, scraping any paste from the bottom of the pot.
5. Add the chicken pieces to the simmering curry. Cook for 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside.
6. Stir in the sliced red bell pepper, green beans, and bamboo shoots. Continue to simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
7. Season the curry: Stir in 2 tablespoons fish sauce and 1 tablespoon palm sugar (or brown sugar). Taste and adjust seasoning as needed, adding more fish sauce for saltiness or sugar for balance.
8. Remove the pot from heat and stir in 1 tablespoon lime juice and 0.5 cup fresh Thai basil leaves. The residual heat will wilt the basil.
9. Ladle the hot Thai green curry over bowls of fluffy jasmine rice. Garnish with additional fresh Thai basil leaves and sliced red chilies, if desired, before serving immediately.

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