Cooking the Rice : Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Cooking the Curry : Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and sauté for 1–2 minutes until fragrant. Pour in coconut milk and chicken or vegetable broth, stirring to combine. Add sliced chicken and cook for 5–7 minutes until chicken is almost cooked through. Add bell pepper, zucchini, onion, bamboo shoots, and kaffir lime leaves. Simmer for 5–7 minutes until vegetables are tender. Season with fish sauce, sugar, and lime juice. Taste and adjust seasoning if needed. Remove from heat and garnish with fresh Thai basil and cilantro.