👩🏻‍🍳 Instructions

• Cook the rice:

  • In a medium saucepan, bring water or broth and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes, or until tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

• Cook the curry:

  • In a large skillet or wok, heat oil over medium heat. Add the red curry paste and sauté for 1 minute to release the aroma.

• Add chicken and liquids:

  • Stir in chicken pieces and cook until lightly browned (about 3–4 minutes). Pour in coconut milk and chicken broth. Stir to combine.

• Season and simmer:

  • Add fish sauce, brown sugar, and veggies. Simmer uncovered for 10–12 minutes until the chicken is cooked through and vegetables are tender.

• Finish the dish:

  • Stir in lime juice. Taste and adjust seasoning with more curry paste, sugar, or lime as desired.

• Serve:

  • Spoon curry over jasmine rice and top with fresh basil or cilantro.