Thai green curry with chicken and rice

Ingredients

• 500 g chicken fillet
• 400 ml coconut milk (full-fat can)
• 2 tbsp green curry paste
• 1 red pepper
• 1 zucchini
• 2 cloves garlic
• 6 fresh lime leaves (or dried)
• 2 tbsp fish sauce
• Juice of 1 lime
• 1 tbsp coconut oil
• 300 g jasmine rice
• Handful of fresh Thai basil
• 1 red chili (optional)
• Extra lime for serving

Instructions

1. 1

   Cook the jasmine rice according to the package instructions and keep warm.Cut the chicken fillet into even pieces of about 3 cm. Cut the red pepper into strips, the zucchini into half-moons and finely chop the garlic.Heat the wok pan over high heat and add one tablespoon of coconut oil. Fry the chicken for 3 to 4 minutes until golden all over. Remove the chicken from the pan and set aside.Add a little more oil to the pan and fry the green curry paste together with the garlic for 1 minute over medium-high heat until fragrant.Pour in the coconut milk and stir well. Add the fish sauce, lime juice and lime leaves.Add the red pepper and zucchini and let simmer gently for 4 minutes. Then return the chicken to the pan and warm everything through for another 2 minutes.Taste the sauce and season with extra fish sauce or lime juice to your liking.Serve the curry over the rice and garnish with fresh Thai basil, a lime wedge and optionally some red chili for extra heat.