Thai Green Curry Chicken with Jasmine Rice

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 3–4 tbsp green curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup low-sodium chicken broth
• 1 1/2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp neutral oil
• 1 red bell pepper, sliced
• 1 medium zucchini, halved and sliced
• 1 (8 oz) can bamboo shoots, drained
• 1 cup fresh basil leaves (Thai basil if available)
• 1 lime, juiced
• 1 1/2 cups jasmine rice, uncooked
• 1/2 tsp kosher salt
• optional sliced red chili or chili crisp for serving

Instructions

1. 1Rinse jasmine rice until water runs clearer, then cook according to package directions (typically rice to water, simmered covered 15 minutes and rested 5 minutes). Fluff and keep warm.
2. 2Pat chicken pieces dry and season lightly with salt. Heat oil in a large Dutch oven or deep skillet over medium-high heat.
3. 3Add chicken in a single layer and sear 3–4 minutes, stirring once, until lightly browned on the outside but not fully cooked through. Transfer to a bowl.
4. 4Reduce heat to medium. Add the green curry paste to the pot and cook 1 minute, stirring constantly, until it darkens slightly and smells aromatic.
5. 5Pour in coconut milk and stir vigorously to dissolve the paste into a smooth base, scraping the bottom of the pot.
6. 6Add the remaining coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a gentle simmer—you should see soft bubbles, not a hard boil.
7. 7Return the chicken and any juices to the pot along with bell pepper, zucchini, and bamboo shoots. Simmer uncovered 10–12 minutes until the chicken is cooked through (165°F) and vegetables are tender-crisp.
8. 8Turn off the heat. Stir in most of the basil leaves and the lime juice. Taste and adjust with another splash of fish sauce for salt or sugar if the curry tastes sharp.
9. 9Spoon fluffy jasmine rice into four bowls, ladle the green curry over the top, and finish with remaining basil and optional chili. Serve hot.