What are you looking for?
10 Jan 2016

Curry #tocookbefore24

That's a Thai green chicken curry, with coconut rice, to be exact. Creamy, with tender chicken, and just the right amount of spice, all with fluffy, sticky, coconut rice. I really was quite pleased with the success of this dish because everything worked out just as it should and the taste was on point. Coconut rice goes perfectly with the creamy sauce and the lime and basil add the perfect amount of 'zing'. I feel confident whipping up other, more complex, curries now which really is the whole point of the #tocookbefore24 series. Enjoy, and happy Sunday!

For Thai green curry you will need (serves 2-3):

170g potatoes
100g green beans
1 garlic glove
350g chicken breast
2 teaspoon lime juice
1 teaspoon caster sugar
400ml coconut milk
4 teaspoon Thai green curry paste
2 teaspoon Thai fish sauce
Handful of fresh basil leaves

For the coconut rice (serves 2-3):

2 mugs basmati rice
200ml water
200ml coconut milk

Chop the potatoes into chunks, and your green beans in half.

Boil the potatoes for 5 minutes, then add the beans and cook for a further 3 minutes. Drain and set aside.

Finely chop the garlic glove. Then, heat up a tablespoon of oil in a wok and heat until very hot. Cook the garlic for a few seconds, until golden.

Then add your curry paste and stir - beware of the oil spitting! You can have the mental image of me having to take cover behind a cupboard door for your cooking entertainment...

After a few moments, add the coconut milk and let it come to a bubble. Then add the sugar and fish sauce.

Add the chicken and turn the heat down to a simmer. Cook for 8-10 minutes. Meanwhile, place the rice, water and coconut milk into a saucepan and bring to the boil. Stir, and then simmer for 10-15 minutes with the lid on.

Once the chicken is cooked, add the lime juice and potatoes & green beans to warm through.

Add a few basil leaves.

Serve everything up and enjoy!


Add your comment