Speedy Thai Green Curry with Pak Choy and Jasmine Rice
Treat yourself to your favourite Thai flavours. Succulent chicken cooked in a fragrant green curry sauce and accompanied by fresh chilli, coriander and pak choy. The best part is, you will serve this delicious meal in just 15 minutes.
Number of servings
Ingredients
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400 Gram Thai Green Chicken
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3⁄4 Cup Jasmine Rice
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1 Red chilli
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1⁄2 Small Bunch Coriander
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1 Pak Choy
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
1 Cook Rice
In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.
Tip! Use boiling water from the kettle to speed up the cooking time.
2 Heat Green Curry
Slice pak choy and chilli. Pick coriander leaves and roughly chop, discarding stems. In a deep sided pan on medium heat add the chicken curry and pak choy and heat through until piping hot, about 5 minutes. Season to taste.
Tip! You can also microwave the curry on high for 4 minutes, stirring after 2 minutes, until piping hot.
3 You Plate It!
Divide curry and rice between bowls. Garnish with chilli and coriander. Enjoy!
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