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Green chicken curry with Jasmine rice

Yields4 ServingsPrep Time1 hrCook Time50 minsTotal Time1 hr 50 mins

Thai green curry with chicken

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

Nutrition Facts

Servings 4