Thai Green Curry Chicken with Coconut Rice and Steamed Broccoli

Step 1: Cook the rice

In a medium saucepan, bring 1.5 cups of water to a boil. Add the 1.5 cups of basmati rice, cover, and reduce heat to low. Simmer for 15-20 minutes until rice is tender and liquid is absorbed.

• 1.5 cups uncooked basmati rice
• 1.5 cups water

Step 2: Prepare the vegetables

Slice the red bell pepper into thin strips. Mince the 3 cloves of garlic. Slice the 1 onion.

• 1 red bell pepper (sliced)
• 3 cloves garlic (minced)
• 1 onion (sliced)

Step 3: Make the green curry

In a large skillet or wok, heat the 13.5 ounce can of coconut milk over medium heat. Stir in the 2 tablespoons of green curry paste and cook for 2-3 minutes until fragrant.

• 1 (13.5 ounce) can coconut milk
• 2 tablespoons green curry paste

Step 4: Add the chicken and vegetables

Add the 1.5 pounds cubed chicken, sliced red bell pepper, sliced onion, and minced garlic to the green curry sauce. Cook for 8-10 minutes until the chicken is cooked through.

• 1.5 pounds boneless, skinless chicken breasts (cubed)
• Sliced red bell pepper from step 2
• Sliced onion from step 2
• Minced garlic from step 2

Step 5: Finish the dish

Stir in the 2 tablespoons of lime juice, 1 tablespoon of fish sauce, 1 teaspoon ground coriander, and 1 teaspoon ground cumin. Garnish with the 0.25 cup chopped cilantro and 0.25 cup chopped basil.

• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.25 cup chopped cilantro
• 0.25 cup chopped basil

Step 6: Steam the broccoli

While the curry is cooking, steam 1 pound of broccoli florets until tender, about 5-7 minutes.

• 1 pound broccoli florets

Step 7: Serve

Serve the Thai green curry chicken over the coconut rice, with the steamed broccoli on the side.