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Thai Green Curry with Jasmine Rice

Introduction & method

Thai green curry is probably one of Thailand's best-known dishes. It's not too hot and has a creamy coconut milk sauce. Thai green curry is quite easy to make and utterly delicious.

 Thai Green Curry with Jasmine Rice Recipe

Prep Chicken and Vegetables


If your chicken has skin and/or bones, remove them. Cut your chicken into bite-size chunks. Wash anything that has been in contact with raw chicken.

Peel and dice the onion. Finely chop the lemongrass. If you're using extra garlic and ginger, mince them. Tear the lime leaves into pieces and coarsely chop the basil leaves. Trim the ends off the snow peas and cut them in half.

Cook the Curry


Heat the oil in a frying pan on medium heat. Gently cook the onion for about 5 minutes until soft but not brown. Add the lemongrass, curry paste and ginger and garlic (if using) and cook for 2-3 minutes. Add the chicken stock and coconut milk, stir to mix well. Now add the fish sauce, sugar and lime leaves and bring to a simmer. Add the chicken, adjust the heat so it's bubbling gently and cook for about 7 minutes. While this is happening, chop the aubergine into bite-sized chunks. Add these and cook for another 5 minutes. Add the peas, cook 2 minutes more, then add the basil and lime juice. Taste the curry and add salt, sugar, and/or fish sauce as required. The curry is now ready - it should be quite runny so don't overcook it. Garnish with sliced red chilli.

Cook the Rice


Most recipes for Thai jasmine rice will tell you to rinse the rice or sometimes soak it overnight. This recipe ignores all of that - modern packaged rice is pre-washed and clean. The key to cooking rice this way is in the ratio of water to rice, so measure them accurately. Place the rice and the water in a saucepan and quickly bring it to the boil. Turn down to a simmer, put a lid on and cook for 12 minutes. Remove from heat and set aside for 10 minutes. Do not open the lid until the end of this time. Now gently stir it with a rubber spatula to separate the grains. Serve with a sprinkling of nigella seeds to garnish.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Thai Green Curry with Jasmine Rice on YouTube.

 
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Ingredients & Info


SAUCE
 400 grams chicken thighs or breast
 1 small onion
 400 ml can coconut milk
 250 ml chicken stock
 1 small aubergine (eggplant)
 150 grams mangetout/sugar snap peas/snow peas
 2 tbsp vegetable oil
 small handful Thai basil leaves
 6 kaffir lime leaves
 2 tsp fish sauce
 2 tsp sugar
  juice of 1 lime
 3-6 tsp Thai green curry paste
 1 stick lemongrass

PLUS

If you want to enhance your green curry paste, you can extra garlic and ginger (or galangal if you can get it). Can't get Thai basil? Use ordinary instead.


UNITS:
Metric
US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 25 minutes.
Total time: 35 minutes.