Thai Green Curry Chicken with Jasmine Rice

Rinse 150 g uncooked jasmine rice under cold water until clear. In a small pot, combine the rinsed rice with 225 ml water and a pinch of salt. Bring to a boil over high heat, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let steam, covered, for 3 minutes.

While the rice cooks, chop 800 g raw chicken breast into 2 cm bite-sized pieces. Wash and slice 1 medium red bell pepper into thin strips. Drain and rinse 120 g bamboo shoots.

Heat 1 tbsp neutral cooking oil in a large deep pan or wok over medium heat. Add 3 tbsp green curry paste and fry for 1 to 2 minutes, stirring constantly, until highly fragrant.

Pour in 400 ml coconut milk, stirring well to completely dissolve the curry paste. Add 1 tbsp fish sauce, 1 tbsp brown sugar, and 3 torn kaffir lime leaves. Bring the sauce to a gentle simmer.

Add the 800 g chopped raw chicken breast, sliced red bell pepper, and drained bamboo shoots to the simmering curry. Simmer gently for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked through (reaches an internal temperature of 74°C) and the vegetables are tender-crisp.

Stir in 10 g fresh Thai basil leaves and immediately remove the pan from the heat.

Using a slotted spoon, retrieve exactly half of the cooked chicken pieces (approximately 400 g) from the curry, leaving the sauce and vegetables behind. Spread these chicken pieces in a single layer on a wide sheet pan to cool completely to room temperature. Once cooled, seal in an airtight container and refrigerate to reserve for Day 4 lunch.

Spread the remaining curry and the cooked jasmine rice onto separate plates or a wide sheet pan to cool completely to room temperature. Once cooled, transfer to meal prep containers and refrigerate for today's lunch.