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1. Rinse the jasmine rice in a sieve until the water runs mostly clear. Slice the chicken thighs into bite-size pieces, cut the red bell peppers into strips, trim the green beans and cut into 5 cm (2 in) lengths, and mince the garlic and ginger. Tear the kaffir lime leaves, removing the center stems.
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2. Combine the rinsed jasmine rice and water (for rice) in a small pot, bring to a boil, cover, reduce to the lowest heat and cook 12 minutes. Turn off the heat and steam, covered, 10 minutes, then fluff.
1.5 cup Jasmine rice,
2.2 cup Water (for rice)
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3. Without shaking, spoon the thick cream from the top of the coconut milk into a wide pan or wok with the neutral oil over medium-high heat. Cook 3-4 minutes, stirring, until the oil begins to separate.
1 can Coconut milk, full-fat,
1 tbsp Neutral oil
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4. Add the Thai red curry paste, garlic and ginger to the separated oil and fry 2 minutes until deeply fragrant and darker in color.
3 tbsp Thai red curry paste,
3 clove Garlic,
1 tbsp Fresh ginger
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5. Add the chicken thighs and stir to coat in the paste, cooking 3 minutes until the surface turns opaque. Pour in the remaining coconut milk and chicken stock, then add the kaffir lime leaves, fish sauce and palm sugar or brown sugar.
1 can Coconut milk, full-fat,
6 piece Boneless skinless chicken thighs,
0.5 cup Chicken stock,
1.5 tbsp Fish sauce,
2 tsp Palm sugar or brown sugar,
4 piece Kaffir lime leaves
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6. Simmer gently over medium-low heat for 10 minutes. Add the green beans and red bell peppers and simmer 6-8 minutes more, until the chicken is cooked through (74°C/165°F) and the vegetables are crisp-tender.
2 piece Red bell peppers,
200 g Green beans
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7. Turn off the heat and stir in the Thai basil leaves. Squeeze in the limes juice to taste, adjusting fish sauce and sugar until salty, sweet, sour and spicy are balanced.
1.5 tbsp Fish sauce,
2 tsp Palm sugar or brown sugar,
1 cup Thai basil leaves,
1 piece Limes
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8. Serve the curry over the jasmine rice. For batch cooking, cool completely and refrigerate in airtight containers up to 4 days, or freeze up to 3 months.
