Strips of chicken cooked in a fresh green Thai coconut curry sauce served with ginger and soy rice

Thai Chicken Curry with Rice Recipe

Name: Thai Chicken Curry with Rice
Prep time: 15 min
Cook time: 35 min
Total time: 35 min
Cuisine: Thai
Ingredients: 100 grams basmati rice; black pepper (to taste); 5 grams brown sugar; 2 fillet chicken breasts; 6 sprig coriander; 8 sprig fresh basil; 5 cm fresh ginger; 2 cloves garlic; 4 whole green birds eye chillis; 2 tbsp green peppercorns; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 1 whole lemon; 0.5 whole lime; 1.5 tbsp olive oil; salt (to taste); 0.5 tbsp soy sauce; 4 whole spring onions; 1 tin tinned coconut milk

35 Minutes

Serves: 2

Strips of chicken coated in a coconut green Thai curry sauce made with fresh coriander, ginger, garlic, birds eye chilli, lemon, lime and spring onions mixed with coconut milk. The chicken curry is served on a bed of ginger and soy rice.

Recipe Ingreds

Chicken

2 fillet chicken breasts
1 tbsp olive oil
2 sprig fresh basil

Curry paste

6 sprig coriander
3 cm fresh ginger
2 cloves garlic
4 whole green birds eye chillis
0.5 tsp ground coriander
0.5 tsp ground cumin
0.5 whole lemon
0.5 whole lime
4 whole spring onions

Sauce

black pepper (to taste)
1 tin tinned coconut milk
3 sprig fresh basil
2 tbsp green peppercorns
salt (to taste)
5 grams brown sugar

Rice

3 sprig fresh basil
2 cm fresh ginger
0.5 whole lemon
100 grams basmati rice
0.5 tbsp soy sauce
0.5 tbsp olive oil

Recipe with pictures Steps

Step 1

zest the lime(s)
zest the lemon(s)
peel and slice the ginger
wash and finely slice the spring onions
place the curry paste ingredients into the food processor
blend until smooth

Step 2

add a spot of the oil to the pan
peel and grate the ginger add to the pan
cook for a minute or two

Step 3

add the rice to the pan
add the soy sauce

Step 4

zest the lemon(s)
add the lemon zest to the pan
follow the rice instructions for water and cooking time

Step 5

cut the chickens into thin strips
Heat the frying pan on a low light with the oil
add the chicken to the frying pan
cook on a low light for 5 minutes try not to colour

Step 6

turn the coconut milk tin upside down and open
The coconut milk will have seperated place the milk in a bowl
Add the cream to the frying pan
cook for 2 minutes

Step 7

add the curry paste from the processor to the frying pan
cook for 3 to 4 mins, stir continually

Step 8

add the coconut milk gradually a little at a time to the frying pan
turn the heat up and stir till the sauce thickens
add the sugar to the frying pan
stir to mix the ingredients

Step 9

crush the pepper corns in a mortar and pestle
add the pepper corns to the frying pan
cook for 5 minutes
wash and tear the basil leaves
add the basil to the frying pan
cook for a minute or two
season with salt and pepper

Step 10

wash and tear the basil leaves
add the basil to the rice
divide the rice between individual serving dishes

Step 11

place the curry on top of the rice
sprinkle with basil
serve immediately

Recipe Utensils

2 chopping board
1 food processor
1 frying pan
1 Garlic crusher
2 grater
2 large knife
1 large pan
1 mortar and pestle
1 small bowl
1 squeezer

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How to make Thai green curry

A traditional Thai green curry, with a homemade curry paste of fresh coriander, garlic, ginger, birds eye chilli, spring onions, lemon and lime and a touch of ground cumin and coriander. The chicken is slices and gently fried, and then poached in coconut milk before adding the curry paste, basil and ground peppercorns. The curry is served on a bed of ginger and soy sauce rice flavoured with chopped basil.

What makes our Thai green curry the best

The combination of the homemade curry paste and coconut milk makes this a delicious curry, the ginger and soy rice complete the meal making it a taste sensation.

Thai green curry dinner party main course

This curry is ideal for a family or friends curry night, it taste delicious and is easy to cook, if you are looking to have a Thai inspired dinner party menu then this is an excellent main course

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