Ingredients

Start to finish: 30 minutes

For the rice:
1 cup Thai jasmine rice
2 tablespoons unsalted butter
Pinch salt

For the curry:
1 3/4 cups coconut milk
3 tablespoons Thai green curry paste
1 tablespoon safflower oil
1 chicken breast (about 14 ounces), cut into bite-size pieces
1 teaspoon grated lime zest
1 teaspoon Thai fish sauce
4 ounces chopped mixed fresh vegetables
Handful fresh basil leaves

Directions

To make the rice, in a large saucepan combine the rice, 1 1/2 cups cold water, butter and salt. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes, or until the water is completely absorbed. Add more water and continue cooking if rice is not tender.

Meanwhile, in a small saucepan over medium heat, bring the coconut milk to a near boil. Remove the pan from the heat and stir in the curry paste. Set aside.

Heat the oil in a large skillet over high heat. Add the chicken and saute until golden, about 2 minutes. Carefully add the coconut milk. Add the lime zest, fish sauce and vegetables. Stir well and reduce heat to simmer. Cook for 12 minutes, or until chicken is cooked through.

When the rice has cooked, remove it from the heat and let stand 5 minutes. Fluff it with a fork just before serving.

To serve, divide the curry between serving bowls and scatter with basil. Serve bowls of rice on the side.

Makes 2 servings.