Thai Green Curry Burritos

Instructions

1. Prepare the rice
   Cook the jasmine rice according to package instructions. Once done, fluff with a fork and set aside to cool slightly.
2. Make the curry sauce
   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the green curry paste and stir for 1 minute until fragrant. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
3. Cook the chicken
   Add the diced chicken to the curry sauce. Simmer for 10-12 minutes, or until the chicken is fully cooked and tender. The sauce should thicken slightly.
4. Add the vegetables
   Add the sliced bell pepper and diced zucchini to the curry. Cook for an additional 5 minutes until the vegetables are tender but still retain some crispness. Remove from heat and stir in half of the chopped cilantro and Thai basil.
5. Warm the tortillas
   Heat a separate large pan over medium heat. Warm each tortilla for about 30 seconds on each side until pliable. Keep warm by stacking them and covering with a clean kitchen towel.
6. Assemble the burritos
   Lay a warm tortilla flat on a work surface. Place about 1/4 cup of cooked rice in the center, leaving a 2-inch border around the edges. Top with a generous portion of the Thai green curry chicken mixture, ensuring not to add too much liquid.
7. Add fresh toppings
   Sprinkle the remaining fresh cilantro and Thai basil on top of the curry mixture. Add a squeeze of lime juice for brightness.
8. Roll and serve
   Fold in the sides of the tortilla, then roll from the bottom up, tucking in the edges as you go to create a secure burrito. Serve immediately with extra lime wedges on the side.