Green chicken curry with Jasmine rice
Yields4 ServingsPrep 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
Make the paste by using a hand blender or stone mortar and pestle if you want a workout.
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'
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)
Pour in half of the coconut milk and keep stirring so it doesn’t burn
Reduce the sauce by one third and when the oil forms on top turn up to a high heat
Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.
Add the chicken and cook for 5 minutes before adding the rest of the vegetables.
Cook for a few more minutes then add fish sauce and garnish with basil leaves and red chillies.
Serve next to white Jasmine rice