Thai Green Curry Chicken

• 300g chicken breast, sliced into strips
• 160g jasmine rice
• 400ml light coconut milk
• 2 tbsp green curry paste
• 1 courgette, halved and sliced
• 1 red pepper, sliced
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp sugar
• Juice of 1/2 lime
• Handful Thai basil or regular basil
• 1 tsp vegetable oil

1. 1

   Cook the rice: rinse until clear, add 320ml cold water and a pinch of salt, bring to a boil, then cover on the lowest heat for 12 min. Remove from heat and steam lid-on for 5 min.

2. 2

   Heat the oil in a wide saucepan or wok over medium heat. Add the green curry paste and stir-fry for 60 seconds until it smells fragrant and slightly toasted.

3. 3

   Pour in the coconut milk and stir to combine with the paste. Bring to a gentle simmer.

4. 4

   Add the chicken strips and cook in the simmering curry for 7–8 min until cooked through. Add the courgette and red pepper in the last 4 min so they stay slightly tender-crisp.

5. 5

   Season with fish sauce, sugar, and lime juice — taste and adjust. The balance should be salty, slightly sweet, and a little sour.

6. 6

   Scatter over the Thai basil leaves just before serving. Serve in bowls over the rice.