Thai Green Curry Chicken

Ingredients

• 300 g chicken breast
• 2 tbsp Thai green curry paste
• 400 ml coconut milk (unsweetened)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1/2 cup Thai basil (or regular basil)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar(optional)
• 1 tbsp neutral oil
• 3/4 cup Jasmine rice (dry)
• 1.5 cups water (for rice)

Instructions

1. 1

   Start the rice: rinse jasmine rice, then add it to a pot with water. Bring to a boil, cover, reduce to a low simmer, and cook until tender (about 15 minutes).

2. 2

   While the rice cooks (about 10 minutes prep): slice the chicken thinly. Mince the garlic and grate the ginger.

3. 3

   Heat oil in a skillet over medium heat. Add garlic and ginger and stir for 30 seconds. Add green curry paste and cook, stirring, for 1 minute until fragrant.

4. 4

   Add coconut milk and stir until smooth. Add chicken and simmer until cooked through and the sauce thickens slightly, about 10 minutes.

5. 5

   Stir in fish sauce, lime juice, and (if using) sugar. Turn off heat and fold in Thai basil. Serve curry over the steamed rice.