Rinse jasmine rice under cold water until water runs clear, then add water and bring to boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
While rice cooks, heat oil in a large pan or wok over medium-high heat.
Add green curry paste and stir-fry for 1-2 minutes until fragrant.
Add chicken cubes and stir-fry for 3-4 minutes until they start to turn opaque.
Pour in coconut milk and chicken stock, stirring well to combine.
Add kaffir lime leaves, bring to a simmer, and cook for 8 minutes until chicken is nearly cooked through.
Add green beans and red bell pepper, stirring to combine.
Continue simmering for 4-5 minutes until vegetables are tender-crisp and chicken is fully cooked.
Season with fish sauce and palm sugar, adjusting to taste.
Remove from heat and stir in fresh Thai basil just before serving.
Divide cooked rice between two bowls and top with green curry chicken and sauce.
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