1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Cut chicken thighs into quarters. Heat a frypan over medium-high heat with 1 tbsp oil. Add chicken and cook for 3 minutes on each side, or until browned.

3. Add green curry base and cook for 2 minutes, or until fragrant. Pour in coconut milk and simmer for 10 minutes.

4. Trim and halve beans. Deseed and slice capsicum. Slice zucchini into crescents. Add to curry to cook for 3-4 minutes, or until slightly tender. Remove from heat. Stir through kaffir lime zest, 1/2 lime juice and season to taste with fish sauce (or soy sauce).

5. Divide rice and curry between bowls. Garnish with chopped basil leaves and bean shoots. Wedge remaining lime to serve.

Notes:
We used coconut oil in this dish for a more authentic flavour.

Red rice 1 packet (300g)
Chicken thigh fillets 600g
green curry base 3/4 jar
Coconut milk 400ml
Green beans 1/2 punnet (125g)
green capsicum 1
Zucchini 1/2
Kaffir lime 1
Lime 1
Thai basil 1/2 packet
bean shoots 1/2 bag (125g)

From your pantry:
oil (for cooking), fish sauce (or soy sauce)