Thai Green Curry Coconut Chicken with Jasmine Rice

Ingredients

• 14 oz boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tbsp Thai green curry paste, authentic brand recommended
• 1 can (13.5 oz) full-fat coconut milk, do not shake can; use cream layer first
• 8 oz Thai eggplant, quartered, or substitute 1 cup green beans
• 1/2 cup fresh Thai basil, roughly torn, add at end
• 1 whole fresh lime, juiced
• 1 tbsp fish sauce, essential for authentic depth
• 1/2 tbsp palm sugar or brown sugar, balances heat and saltiness
• 3 whole garlic cloves, minced
• 2 whole Thai bird's eye chilies, whole, optional; remove before serving if less heat desired
• 1 cup jasmine rice, uncooked
• 1 1/2 cups water, for rice
• 1 tbsp vegetable oil, for cooking
• to taste pinch salt and white pepper

Instructions

1. 1

   Start jasmine rice: Bring 1 1/2 cups water to boil in a covered pot. Add rice and salt, reduce heat to low, and simmer covered for 15 minutes. Remove from heat and let steam 5 minutes.

2. 2

   Heat oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.