A fusion dish using jasmine rice, coconut milk, and aromatic green curry paste.
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Rinse the jasmine rice under cold water until the water runs clear, then soak for 20 minutes and drain thoroughly.
Heat oil in a heavy-bottomed pot or Dutch oven and sauté the green curry paste over medium heat until fragrant and the oil starts to separate.
Add the chicken cubes to the pot and sear until they are lightly browned and coated in the curry paste.
Stir in the coconut milk, chicken stock, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.
Layer the soaked rice evenly over the chicken mixture; do not stir, let the rice sit on top of the protein.
Add the kaffir lime leaves and half of the Thai basil, then cover with a tight-fitting lid and reduce heat to the lowest setting.
Cook for 18-20 minutes until the liquid is fully absorbed and the rice is tender, then turn off the heat and let it rest covered for 10 minutes.
Gently fluff the rice with a fork to incorporate the layers, then garnish with remaining basil, fried shallots, and sliced chilies before serving.
