Ingredients

Instructions

1. 1

   In a small bowl, whisk together the coconut milk, fish sauce, and sugar until combined. Set aside.

2. 2

   Heat the vegetable oil in a large wok or skillet over medium-high heat.

3. 3

   Add the green curry paste to the hot oil and stir-fry for about 1 minute until it becomes fragrant and darker in color.

4. 4

   Add the chicken pieces to the wok and stir-fry for 3-4 minutes until the chicken is browned and nearly cooked through.

5. 5

   Toss in the green beans and red bell pepper, stir-frying for another 2 minutes until the vegetables are tender-crisp.

6. 6

   Add the chilled jasmine rice to the pan, breaking up any clumps with your spatula.

7. 7

   Pour the coconut milk mixture over the rice and stir-fry everything together rapidly for 2-3 minutes, ensuring the rice is evenly coated and heated through.

8. 8

   Turn off the heat and immediately fold in the fresh Thai basil leaves, letting them wilt slightly from the residual heat.

9. 9

   Serve immediately, garnished with extra basil or a lime wedge if desired.