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Thai green chicken curry with coconut rice bowl
A wonderfully aromatic and creamy Thai green curry made from scratch with tasty coconut rice and lots of extras too
Ingredients
- 1 kg chicken 8 thighs or 4 breasts
- 600 ml chicken stock
- 2 tbsp coriander chopped
- 400 ml coconut milk
- salt season to taste
Finishing touches
- 4 tbsp peanuts some roughly chopped
- 2 tbsp cucumber sliced cucumber
- 2 tbsp spring onions and rec pepper cut into thin strips
- 1 mango chopped into cubes
- 2 limes halved to squeeze over mango and everything else
- 4 tsp coriander chopped
Thai green curry paste
- 4 green chillies finely chopped
- 1 onion chopped
- 2 cloves garlic crushed
- 50 g fresh coriander chopped chopped
- 1 lime zest grated
- 1 tsp ginger grated
- 1 stalk lemongrass finely chopped
- 1 tbsp fish sauce
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 pinch black pepper
- 1 tbsp vegetable oil
Coconut rice
- 200 g Thai jasmine rice or basmati rice
- 1 tsp salt
- 300 ml coconut milk
- 150 ml water
Instructions
Thai green curry paste
- Whizz together all ingredients in food processor. This will keep in the fridge for up to a month or freeze it for 3 months.
Coconut rice (have this cooking while you make the curry)
- Rinse rice thoroughly in cold running water to remove starch
- Place rice, coconut milk and water in a pan and bring to the boil, lower heat and simmer for approx 15 minutes uncovered. Fluff up with a fork when ready to serve.
Making the curry
- Slice up the thighs into strips and if the bones are there as well cook them too for extra flavour then pick off meat after cooking
- Whisk up the Thai green curry paste along with 200ml of the chicken stock and bring to boil in a frying pan then simmer for a couple of minutes to reduce down
- Add the chicken and the rest of the stock and simmer for 10 minutes before adding the coconut milk and cooking for a further 5 minutes
- Stir in chopped coriander and season with salt
Plating up an finishing off
- Toast the peanuts in a dry pan for approx 1 minute till golden and aromatic, remove from hot pan immediately or they will burn
- Chop fresh mango and add a squeeze of lime juice, slice up cucumber
- Serve the chicken curry alongside the coconut rice and add in the finishing touches listed above
Nutrition
Calories: 836kcalCarbohydrates: 34gProtein: 35gFat: 67gSaturated Fat: 43gTrans Fat: 1gCholesterol: 96mgSodium: 1440mgPotassium: 1179mgFiber: 6gSugar: 13gVitamin A: 1677IUVitamin C: 50mgCalcium: 132mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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