Thai Green Curry Biryani

Ingredients

• 2 cups Jasmine rice
• 3 tablespoons Thai green curry paste
• 500 grams Chicken thigh, boneless and cubed
• 400 ml Full-fat coconut milk
• 1.5 cups Chicken stock
• 1 tablespoon Fish sauce
• 1 teaspoon Palm sugar
• 0.5 cup Thai basil leaves
• 0.25 cup Fried shallots
• 4 leaves Kaffir lime leaves, torn
• 2 tablespoons Vegetable oil
• 2 pieces Fresh red chilies, sliced(optional)

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear, then soak for 20 minutes and drain thoroughly.

2. 2

   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.

3. 3

   Add the chicken cubes to the pot and sear until they are lightly browned and coated in the curry paste.

4. 4

   Stir in the coconut milk, chicken stock, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.

5. 5

   Layer the soaked rice evenly over the chicken mixture; do not stir, let the rice sit on top of the protein.

6. 6

   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.

7. 7

   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.

8. 8

   Gently fluff the rice with a fork to incorporate the layers, then garnish with remaining basil, fried shallots, and sliced chilies before serving.