Gluten-Free Thai Green Curry with Chicken and Jasmine Rice

Instructions

1. 1Measure 2 cups of jasmine rice and 4 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2Cut about 680 g of chicken breast into about 2.5 cm cubes. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat (175°C). Add the cubed chicken and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
3. 3Add 2 tablespoons of green curry paste to the pot with the chicken. Cook, stirring constantly, for 1 minute until it smells fragrant.
4. 4Pour in 1 can of coconut milk, 2 tablespoons of fish sauce, and 1 tablespoon of palm sugar. Stir to combine and bring the mixture to a gentle simmer over medium heat (150°C).
5. 5Add 1 can of drained bamboo shoots and 1 chopped red bell pepper and 1 chopped green bell pepper to the pot. Continue to simmer gently for 10-15 minutes, stirring occasionally, until the bell peppers are tender-crisp.
6. 6Stir in 1/2 cup of Thai basil leaves just before serving. The leaves will wilt slightly from the heat.
7. 7Serve the green curry immediately over the prepared jasmine rice.

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