Jack's Thai Green Curry With Coconut Rice
Recipe: #15425
November 01, 2014
"From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice."
Original is 4 servings
Ingredients
- COCONUT RICE
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- CURRY PASTE (makes 1 cup)
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- GREEN CURRY
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Nutritional
- Serving Size: 1 (1025.9 g)
- Calories 1334.2
- Total Fat - 60 g
- Saturated Fat - 16.2 g
- Cholesterol - 295.8 mg
- Sodium - 2125.5 mg
- Total Carbohydrate - 146.9 g
- Dietary Fiber - 11.1 g
- Sugars - 15.4 g
- Protein - 59.7 g
- Calcium - 265.8 mg
- Iron - 6 mg
- Vitamin C - 120 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
Step 2
CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
Step 3
GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
Step 4
Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
Step 5
The remaining curry paste will keep covered in the fridge for 7 days.
Tips
No special items needed.
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