Recipe: Thai Green Curry BiryaniDescription: A fusion dish combining the flavors of Thai green curry with the fragrant rice of biryani, featuring jasmine rice, coconut milk, and a medley of vegetables.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 1.5 cups jasmine rice, 400 ml coconut milk, 3 tablespoons green curry paste, 1 large bell pepper, 200 g baby corn, 300 g chicken breast, 300 g tofu, 2 tablespoons vegetable oil, 1.5 cups chicken stock, 0.5 teaspoon salt, 1 large lime, 0.25 cup thai basilInstructions: Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced chicken breast or tofu and cook until browned. Remove and set aside. In the same pot, add the remaining tablespoon of vegetable oil. Stir in the green curry paste and cook for 1-2 minutes until fragrant. Add the coconut milk and bring to a simmer. Add the jasmine rice, bell peppers, baby corn, and the cooked chicken or tofu. Stir to combine. Pour in the chicken stock and season with salt. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff the rice with a fork. Serve hot, garnished with lime wedges and fresh Thai basil leaves.Perfect for: Meal planning, weekly preparation, home cooking Tags: Thai, fusion, curry, vegetarian optionalThis Thai Green Curry Biryani recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.