Thai Green Curry with Chicken and Coconut Rice

Ingredients

• about 680 g Chicken breast
• 1 can Coconut milk
• 2 tbsp Green curry paste
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 1 can Bamboo shoots
• 2 medium Bell peppers
• 0.5 cup Thai basil
• 1.5 cups Jasmine rice
• 0.25 cup Coconut flakes (unsweetened)
• 1.5 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 1.5 cups of jasmine rice, 1.5 cups of water, and 0.25 cup of coconut flakes. 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. 2While the rice cooks, cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
3. 3Place a large skillet or wok over medium-high heat (176.7°C / 175°C). Add the 1 can of coconut milk and heat for 1-2 minutes until it begins to bubble gently.
4. 4Add the 2 tbsp of green curry paste to the skillet and stir constantly for 2-3 minutes until it becomes very fragrant.
5. 5Add the cut about 680 g of chicken breast to the skillet. Cook, stirring occasionally, for 5-7 minutes until the chicken is browned on all sides.
6. 6Stir in the 2 tbsp of fish sauce, 1 tbsp of palm sugar, 1 can of bamboo shoots (drained), and 2 medium bell peppers (seeded and sliced).
7. 7Bring the mixture to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover and cook for 15-20 minutes, stirring occasionally, until the bell peppers are tender and the chicken is cooked through. The chicken's internal temperature should reach 74°C.
8. 8Just before serving, stir in the 0.5 cup of fresh Thai basil leaves until they are just wilted.
9. 9Serve the Thai green curry over the prepared coconut rice.

Related Guides