Thai Green Curry with Chicken & Red Rice

Name: Thai Green Curry with Chicken & Red Rice
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Thai
Ingredients: 5 pieces Lemongrass (5 stalks Lemongrass); 5 pieces Thai Bird Chili (5 Green Chillies fresh green thai bird chilies, stemmed and chopped); ¼ cup Cilantro (1/4 cup Coriander (Dhania) Leaves chopped); 4 sprig Basil (3 sprig Basil leaves + 1 sprig Basil leaves or kaffir lime leaves); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds whole roasted); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) roasted); 5 pieces Black Peppercorns (5 Whole Black Peppercorns); 1 cup Yellow Onion (1 Onion roughly chopped or 1/4 cup freshly chopped spring onions); 3 cloves Garlic (3 cloves Garlic); 3 pieces Ginger (1 inch Ginger + 2 inch Ginger sliced); 0 pieces Table Salt (Salt to taste + Salt , to taste); 300 g Chicken Breast (300 grams Chicken breasts cut into bite sized pieces); 8 pieces White Button Mushrooms (8 Button mushrooms quartered); 2 pieces Carrot (2 Carrots (Gajjar) thinly sliced); 400 ml Coconut Milk (400 ml Coconut milk unsweetened); 3 tbsp Green Curry Paste (3 tablespoons Thai Green Curry paste); 1 cup Water (1 cup Lukewarm Water or vegetable stock); 1 tbsp Brown Sugar (1 tablespoon Brown Sugar (Demerara Sugar)); 1 tsp Vegetable Oil (1 teaspoon Oil); 1 cup Red Matta Rice (1 cup Red matta rice)

A vibrant Thai green curry with chicken, vegetables, and coconut milk served over red matta rice.

40 minThai

Servings4

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Ingredients

For 4 servings

Lemongrass5 pieces · 5 stalks Lemongrass
Thai Bird Chili5 pieces · 5 Green Chillies fresh green thai bird chilies, stemmed and chopped
Cilantro¼ cup · 1/4 cup Coriander (Dhania) Leaves chopped
Basil4 sprig · 3 sprig Basil leaves + 1 sprig Basil leaves or kaffir lime leaves
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds whole roasted
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera) roasted
Black Peppercorns5 pieces · 5 Whole Black Peppercorns
Yellow Onion1 cup · 1 Onion roughly chopped or 1/4 cup freshly chopped spring onions
Garlic3 cloves · 3 cloves Garlic
Ginger3 pieces · 1 inch Ginger + 2 inch Ginger sliced
Table Salt0 pieces · Salt to taste + Salt , to taste
Chicken Breast300 g · 300 grams Chicken breasts cut into bite sized pieces
White Button Mushrooms8 pieces · 8 Button mushrooms quartered
Carrot2 pieces · 2 Carrots (Gajjar) thinly sliced
Coconut Milk400 ml · 400 ml Coconut milk unsweetened
Green Curry Paste3 tbsp · 3 tablespoons Thai Green Curry paste
Water1 cup · 1 cup Lukewarm Water or vegetable stock
Brown Sugar1 tbsp · 1 tablespoon Brown Sugar (Demerara Sugar)
Vegetable Oil1 tsp · 1 teaspoon Oil
Red Matta Rice1 cup · 1 cup Red matta rice

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Steps

1To begin making the Thai Green Curry with Chicken & Red Rice Recipe.
2To prepare the lemongrass, we will first have to trim away and discard any root section below the bulb base. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender.
3We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavoring a tea or a soup.
4Continue the same procedure for the remaining lemon grass stalks.
5Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture.
6After a few seconds of grinding, open the blender and stir to combine the ingredients and if required add a little more water to grind into a smooth paste.
7Transfer the Thai curry paste and store it in a glass jar. You only need to use 3 tablespoons of the paste for a single recipe of Thai curry. So with this paste you will be able to make Thai curry at least 3 times over.
8Next we will proceed to make the Thai Curry with this paste. Heat a teaspoon of oil in a heavy wok. Add in chopped ginger and vegetables. Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.
9Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the thai curry paste and saute for a few seconds in the oil. Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to come to a thicken a little and come to a boil.
10Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetable, Drop in the chicken pieces. Stir the mixture, give it a light boil for about 20 minutes until the chicken is tenderly cooked and the thai curry is ready to be served.
11To cook the red rice, wash the red rice and place it in a cooker with 2 1/2 cups of water and cook for about 4 whistle. Allow the pressure to release by itself.
12Place a cup of Steamed Red Rice in a serving bowl. Pour the freshly cooked hot thai chicken curry on top of the rice until the rice soaks well into the curry and there is enough gravy to soup out and serve immediately to get the best flavors.
13Serve the Thai Green Curry with Chicken & Red Rice Recipe as a one dish meal for your Sunday lunch along with a glass of Mango Iced Tea Recipe or Chamomile Tea Recipe.