- 3
Ingredients
- 2 tablespoons green curry paste
- 1 chicken breast
- 1/2 cup coconut milk
- 2 tablespoons fish sauce
- 1/2 tablespoon sugar
- 4 kaffir lime leaves
- 1 cup green beans, cut into 2" pieces
- 1 cup bamboo shoots, cut into 2" strips
- 3 cups cooked jasmine rice, left out for a few hours
- 1/2 cup Thai basil leaves
- 1 red jalapeno pepper, sliced thinly into rings
Preparation
Step 1
Prepare your ingredients. Chop the green beans and bamboo shoots into pieces about 2" in length. Pluck the basil leaves from the stems and slice the small red peppers into thin rings.
Heat oil in a pan over medium high heat. Add the curry paste and saute for a minute or two, just until fragrant. Then add the chicken and cook with the curry paste until it's no longer pink. Next add the coconut milk and kaffir lime leaves and let simmer. Adjust the seasonings at this point with fish sauce and sugar.
Next add the green beans and bamboo shoots. Cook until they are done, but still firm. You may need to add a bit of water to help the green beans cook at this point; I've added up to 1/2 cup of water in increments until the green beans are done. If you use Chinese long beans instead of green beans, I've found this is not necessary.
Next add the cooked rice and mix everything together until well incorporated. Then add the basil leaves and red pepper slices. Cook for another minute, just until the basil is wilted. Serve with a sprig of basil and cucumber slices on the side. Enjoy!