Preparation

• Heat a wok over medium heat, add the coconut milk and green curry paste, then stir-fry until fragrant and the oil separates from the coconut milk.
  300 g coconut milk, 200 g green curry paste
  
• Add the chicken breast and stir-fry until just cooked and well coated in sauce.
  300 g chicken breast
  
• Season with fish sauce and coconut sugar, taste and adjust the salty-sweet balance, then remove the wok from the heat.
  100 g fish sauce, 140 g coconut sugar
  
• Add the cold jasmine rice; gently fold by lifting and turning to keep the grains intact and to coat them evenly with the sauce.
  750 g cooked jasmine rice
  
• Return the wok to medium-high heat, drizzle the oil around the edge of the wok, and continue stir-frying until the rice is glossy and very fragrant.
  100 g rice bran oil
  
• Scatter the makrut lime leaves, basil, and chilies; toss just enough for the herbs to wilt, then serve immediately.
  3 leaves makrut lime leaves, 30 g Thai basil leaves, 2 small red Thai chilies