Thai Green Curry Rice

Rinse jasmine rice under cold water until the water runs clear. Dice the bell pepper, slice the onion, mince the garlic, and grate the ginger. Cut the protein into bite-sized pieces.

Heat coconut oil in a medium saucepan over medium heat. Add the onion and garlic; sauté for 2–3 minutes until fragrant.

Stir in the thai green curry paste and ginger; cook for 1 minute, stirring constantly to bloom the spices.

Add the protein and cook for 3–4 minutes until no longer raw on the outside, stirring occasionally.

Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.

Stir in the rinsed rice, breaking up any lumps. Return the mixture to a simmer, then reduce heat to low, cover, and cook for 15–18 minutes until the rice is tender and liquid is absorbed.

Add the bell pepper and stir well. Cook uncovered for 2–3 minutes to warm the pepper and cook the rice through.

Remove from heat. Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.

Divide the curry rice among bowls. Garnish with fresh basil or cilantro and serve with lime wedges on the side.