Green Curry Chicken

Cook the Rice

Cook the jasmine rice according to package directions and set aside, covered, to keep warm.

Bloom the Curry Paste

Heat coconut oil in a large wok or deep skillet over medium-high heat until shimmering.

Add the green curry paste to the hot oil.

Stir and cook the paste for 1–2 minutes until fragrant and slightly darkened.

Add Coconut Milk

Pour in the thick cream from the top of one coconut milk can and stir it into the paste.

Cook, stirring constantly, for 2 minutes until the mixture is bubbling and slightly oily on the surface.

Build the Curry Base

Pour in the remaining coconut milk and the chicken broth.

Add the bruised lemongrass stalk to the pot.

Add the torn kaffir lime leaves.

Stir in the fish sauce and coconut sugar.

Season with salt and stir to combine.

Cook the Chicken

Bring the curry base to a gentle boil over medium-high heat.

Add the chicken pieces in a single layer.

Reduce heat to medium and simmer for 10 minutes, stirring occasionally.

Add Vegetables

Add the red bell pepper and zucchini to the curry.

Simmer for 5 minutes until the vegetables begin to soften.

Add the snap peas and stir gently.

Cook for 2–3 more minutes until snap peas are bright green and just tender-crisp.

Finish the Curry

Remove and discard the lemongrass stalk and kaffir lime leaves.

Taste the curry and adjust seasoning with additional fish sauce or salt if needed.

Remove the pot from heat and stir in the Thai basil leaves.

Serve

Spoon jasmine rice into serving bowls.

Ladle the green curry chicken over the rice.

Garnish with fresh cilantro and serve with a lime wedge on the side.