Thai Red Curry with Chicken and Jasmine Rice

Cook Rice: Rinse 1 cup of jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 1 1/2 cups of water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Sauté Aromatics: While the rice cooks, heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Add 3 minced garlic cloves and 1 inch (15g) of grated fresh ginger, and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Cook Chicken: Add 1 lb (450g) of boneless, skinless chicken breast, cut into 1-inch pieces, to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.

Build Curry Base: Stir in 4 tablespoons of red Thai curry paste with the chicken and aromatics. Cook for 1-2 minutes, stirring constantly, to toast the paste and release its full aroma.

Add Coconut Milk and Seasoning: Pour in 1 can (13.5 oz / 400ml) of full-fat coconut milk. Bring the mixture to a gentle simmer. Stir in 1 1/2 tablespoons of fish sauce and 1 tablespoon of palm sugar (or brown sugar) until dissolved.

Add Vegetables: Add 1 large thinly sliced red bell pepper and 1 cup (100g) of trimmed and halved green beans to the simmering curry. Continue to simmer for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through (internal temperature reaches 165°F / 74°C).

Finish and Serve: Remove the skillet from heat. Stir in 1/2 cup of fresh basil leaves until just wilted. Serve the Thai Red Curry hot over the prepared jasmine rice, garnished with fresh lime wedges for a squeeze of citrus.