Thai Green Chicken Curry with Jasmine Rice
- Prep time: 30 minutes
- Calories: 520
- 1⁄2 Cup of Jasmine Rice
- 3 of Chicken Thighs (skinless)
- 200 g of Chat Potatoes
- 100 g of Green Beans
- 1 of Garlic Clove
- 1 Tbsp of Thai Green Curry Paste
- 1 400g Pack of Coconut Milk
- 1 Tbsp of Fish Sauce
- 1 3g Pack of Sugar
- 1 of Kaffir Lime Leaves
- 1 Small Bunch of Thai Basil
- 1 of Pak Choy
Cook Rice & Cut Chicken:In a medium pot, bring 1 cup water to boil. Stir in the rice. Cover and reduce heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork. Cut chicken into bite size pieces.
Boil Green Beans & Potatoes:Bring another pot of water to boil. Dice potatoes. Trim ends off the green beans, cut into 2-3 cm pieces. Trim ends off pak choy and slice lengthways into four. Add potatoes to the boiling water and cook 5 minutes. Throw in the beans and pak choy and cook for a further 2 to 3 minutes. They should be just tender, but not too soft. Drain and set aside.
Start Curry:In the meantime, thinly slice garlic. Heat oil in a large pot (or pan) until very hot, then add garlic and cook until golden - only about 30 seconds. (See tip) Add curry paste and stir for a few seconds to begin to cook the spices and release all the flavours. Pour in 3⁄4 of the coconut milk (you will have leftover) and let it come to a simmer.
Cook Curry:Stir in the fish sauce, sugar (optional), then the chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked through.
Finish Curry:In the meantime, thinly slice the kaffir lime leaves. Once the chicken is cooked, add the sliced kaffir lime leaves, potatoes, beans and pak choy and let them warm through in the hot coconut milk sauce. Adjust seasoning by adding extra salt or sugar to taste.
You Plate It:Scatter with the basil leaves. Divide chicken curry between bowls and serve with rice. Enjoy!