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.
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:Cut potatoes into quarters. Trim ends off the green beans, cut into 2-3 cm pieces. Trim ends off pak choy and slice lengthways into four. Add potatoes and chicken pieces to the curry sauce, turn the heat down to a simmer and cook, covered, for about 8-10 minutes until the chicken is cooked through and potatoes are tender.
Finish Curry:Thinly slice the kaffir lime leaves. Once the chicken and potato are cooked, add the sliced kaffir lime leaves, beans and pak choy to the pot and let them warm through and gently cook in the hot sauce, for about 4 minutes. Stir in fish sauce and sugar (optional) to adjust seasoning, adding extra salt or sugar to taste.
You Plate It:Scatter with the thai basil leaves. Divide chicken curry between bowls and serve with rice. Enjoy!