Thai-Inspired Coconut Curry with Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. Add to a medium saucepan with 1 3/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, cut 1 pound of chicken breast into 1-inch cubes. Slice 1 red bell pepper and 1 yellow bell pepper into thin strips. Dice 1 medium red onion. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Roughly chop 1/2 cup of fresh cilantro, reserving some for garnish.

Heat 2 tablespoons of coconut oil in a large, deep skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through. Remove chicken and set aside.

In the same pan, add the diced red onion and cook for 3 minutes until softened. Add the minced garlic and ginger, cooking for 1 minute until fragrant.

Add 3 tablespoons of Thai red curry paste to the pan and stir for 1 minute to release the aromatics.

Pour in 14 ounces of coconut milk, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir well to combine and bring to a gentle simmer.

Return the chicken to the pan along with the sliced bell peppers. Reduce heat to medium-low and simmer for 10-12 minutes, until the chicken is cooked through and the peppers are tender-crisp.

Stir in 2 tablespoons of fresh lime juice, most of the chopped cilantro, and 1/4 cup of Thai basil leaves. Taste and adjust seasoning if needed.

Serve the curry over the jasmine rice, garnished with the remaining cilantro and lime wedges on the side.