Jack's Thai Green Curry With Coconut Rice
Created by ImPat on November 1, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #15425
Ingredients
- COCONUT RICE
- 2 cups dry jasmine rice (400g rinsed and drained)
- 400 ml coconut milk (two cans)
- 1/4 teaspoon salt
- CURRY PASTE (makes 1 cup)
- 4 chilies (long green seeded chopped)
- 1 piece (3 cm) fresh gingerroot (peeled finely grated)
- 2 lemongrass (stalks white part only finely chopped)
- 4 kaffir lime leaves (roughly chopped)
- 4 garlic cloves (finely chopped)
- 2 shallots (finely chopped)
- 1/4 cup Thai basil (finely chopped)
- 1 tablespoon oil (peanut oil)
- 1/4 teaspoon water
- 2 tablespoons water
- GREEN CURRY
- 1 tablespoon oil (peanut oil)
- 8 chicken thighs (fillets, trimmed cut into 3cm pieces)
- 300 ml coconut cream
- 175 grams green string beans (trimmed halved)
- 4 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 teaspoon caster sugar
- Coriander (sprigs to serve)
- Thai basil (leaves to serve)
- Lime wedge (to serve)
How to Make
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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.
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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.
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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.
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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.
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Step 5: The remaining curry paste will keep covered in the fridge for 7 days.
Nutritional Facts
- 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