Thai Green Chicken Curry Fried Rice

Post 100, this needed to be something close to my furtive culinary heart.

We have courgette, red pepper and chicken in this fried rice.

A quirky dish, I didn't see in Thailand, rather in the New York Thai restaurants.  For this encounter, there is much gratitude.

Of course, an urge to recreate followed and here we are.

Ingredients (2):

Rice

2/3  to 1 cup uncooked jasmine rice, steamed and cooled (2 days in the fridge, ideally)

Protein

1 large chicken breast or 2 thighs, chopped

Aromats

2 TBSP (up to 40g) green curry paste

3 lime leaves, shredded

90 ml coconut milk

1.5 TBSP fish sauce

1.5 tsp sugar

1/4 cup thai basil leaves

1 TBSP oil

Veges

1/2 cup sliced courgette/zucchini (discs)

1 small red pepper, sliced in small strips

Method

Warm the oil over a medium heat and fry green curry paste with lime leaves 1-2 minutes (fragrant not coloured).

Add chicken, stir to coat.

Add coconut milk, cook until the liquid has gone and the chicken half cooked.

Add fish sauce and sugar, stir

Add vegetables and sear 3 -4 minutes with extra water if necessary.

Add 1/3 cooked rice and stir to absorb juices.  Add remaining 2/3rds of the rice and mix until incorporated

Add basil, stir 1 minute, serve and scoff.