Green curry chicken

Ingredients

• 1 1/2 cups jasmine rice
• 1 tbsp vegetable oil
• 3 tbsp green curry paste
• 2 (13.5 oz) cans coconut milk
• 1 1/2 lb boneless, skinless chicken thighs, thinly sliced
• 8 oz green beans, cut into 2-inch pieces
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 1 lime

Steps

1. Cook the rice according to the package directions.
2. Heat the oil in a large pot over medium heat. Fry the curry paste for 1 minute, stirring, until fragrant.
3. Stir in 1/2 cup of the coconut milk and cook for 2 minutes, until the oil starts to separate.
4. Add the chicken and stir to coat. Cook for 3 minutes. Wash your hands and the cutting board.
5. Add the rest of the coconut milk, the green beans, fish sauce and brown sugar. Simmer for 8 to 10 minutes, until the chicken is cooked through (165 °F inside).
6. Add the bell pepper and simmer for 2 minutes.
7. Stir in the basil and a squeeze of lime and serve over the rice.