Thai Coconut Chicken Curry

Method

1. 1Rinse the jasmine rice under cold water until clear, then bring to a boil with 450 ml water in a covered saucepan. Reduce heat to low and simmer for 12 minutes, then remove from heat and let rest covered.
2. 2Cut the chicken breast into bite-sized strips. Deseed and slice the bell pepper, and slice the zucchini into half-moons.
3. 3Heat rapeseed oil in a wide skillet or wok over medium-high heat. Add the curry paste and sauté for 1 minute until fragrant.
4. 4Add the chicken strips to the skillet and brown for 4-5 minutes. Pour in coconut milk and bring to a gentle simmer.
5. 5Add the bell pepper and zucchini. Simmer for 6-8 minutes until the vegetables are tender-crisp and the chicken is fully cooked through with a minimum internal temperature of 72°C.
6. 6Season with fish sauce and freshly squeezed lime juice. Serve hot over the steamed jasmine rice.