Green chicken curry with Jasmine rice

Thai green curry with chicken
portrait of thai green curry served with rice
AuthorHungry PandaCategoryDifficultyAdvanced
Yields4 Servings
Prep Time1 hrCook Time50 minsTotal Time1 hr 50 mins
For the curry paste
 750 g large green chillies
 6 g cumin seeds (ground and toasted)
 4 g coriander seeds (ground and toasted)
 6 g black peppercorns (ground and toasted)
 30 g fresh galangal root (chopped)
 50 g lemongrass (chopped)
 70 g fresh turmeric
 70 g garlic (chopped)
 15 g Kaffir lime zest
 130 g chopped shallots
 20 g small hot green chillies
Ingredients for the curry
 200 g curry paste (made above)
 60 g vegetable oil
 500 g coconut milk
 500 g chicken sliced into strips
 100 g green beans
 3 Kaffir lime leaves
 50 g palm sugar
 250 g chicken stock
 45 g fish sauce
 2 g salt
 4 Thai aubergines cut into quarters
 100 g pea aubergines (stems removed)
 5 sticks Thai holy basil
 5 red bird’s eye chillies
For the rice
 4 rice measuring cups of good Jasmine rice
1

Make the paste by using a hand blender or stone mortar and pestle if you want a workout.

2

For the rice add to rice cooker inner bowl and fill with the white rice water level line number 4. Press the 'WHITE' or 'LONG GRAIN' function and press 'START'

3

Fry the Kaffir leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes)

4

Pour in half of the coconut milk and keep stirring so it doesn’t burn

5

Reduce the sauce by one third and when the oil forms on top turn up to a high heat

6

Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.

7

Add the chicken and cook for 5 minutes before adding the rest of the vegetables.

8

Cook for a few more minutes then add fish sauce and garnish with basil leaves and red chillies.

9

Serve next to white Jasmine rice

Ingredients

For the curry paste
 750 g large green chillies
 6 g cumin seeds (ground and toasted)
 4 g coriander seeds (ground and toasted)
 6 g black peppercorns (ground and toasted)
 30 g fresh galangal root (chopped)
 50 g lemongrass (chopped)
 70 g fresh turmeric
 70 g garlic (chopped)
 15 g Kaffir lime zest
 130 g chopped shallots
 20 g small hot green chillies
Ingredients for the curry
 200 g curry paste (made above)
 60 g vegetable oil
 500 g coconut milk
 500 g chicken sliced into strips
 100 g green beans
 3 Kaffir lime leaves
 50 g palm sugar
 250 g chicken stock
 45 g fish sauce
 2 g salt
 4 Thai aubergines cut into quarters
 100 g pea aubergines (stems removed)
 5 sticks Thai holy basil
 5 red bird’s eye chillies
For the rice
 4 rice measuring cups of good Jasmine rice

Directions

1

Make the paste by using a hand blender or stone mortar and pestle if you want a workout.

2

For the rice add to rice cooker inner bowl and fill with the white rice water level line number 4. Press the 'WHITE' or 'LONG GRAIN' function and press 'START'

3

Fry the Kaffir leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes)

4

Pour in half of the coconut milk and keep stirring so it doesn’t burn

5

Reduce the sauce by one third and when the oil forms on top turn up to a high heat

6

Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.

7

Add the chicken and cook for 5 minutes before adding the rest of the vegetables.

8

Cook for a few more minutes then add fish sauce and garnish with basil leaves and red chillies.

9

Serve next to white Jasmine rice

Green chicken curry with Jasmine rice