30 Minutes
Thai Chicken Curry with Rice

Thai Chicken Curry with Ginger and Soy Rice

Strips of chicken poached lightly in a delicious fresh green Thai  curry sauce flavoured with coconut, chilli, basil and green peppercorns. The curry is served on a bed of ginger and soy rice.


How it's doneDirections

Step 1

  • Cut the chickens into thin strips
  • 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 oil to the pan
  • Peel and grate the ginger add to the pan cook for a minute or two
  • Add the rice to the pan
  • Add the water to the pan
  • Add the soy sauce


Step 3

  •  Zest the lemon(s) add the lemon zest to the pan
  • Cook for 10 mins to 15 mins

Step 4

  • Heat the wok on a low heat
  • Add the chicken cook on a low light for 5 minutes try not to colour
  • Check the chicken is cooked by piercing the chicken and checking the juices run clear set a side

Step 5

  • Turn the coconut milk tin upside down and open. The coconut milk will have separated place the milk in a bowl.
  • Add the cream to the wok cook for 2 minutes
  • Add the curry paste cook for 3 to 4 mins. Stir continually
  • Add the coconut milk gradually a little at a time turn the heat up and stir till the sauce thickens.
  • Add the sugar to the wok stir to mix the ingredients

Step 6

  • Add the chicken to the wok
  • Add the pepper corns cook for 5 minutes
  • Wash and tear the basil leaves add the basil cook for a minute or two

Step 7

  • Divide the rice between individual serving dishes
  • Place the curry on top of the rice
  • Sprinkle with basil serve immediately

What you needIngredients

Servings 2
  • 2 Chopping Board
  • 2 Large Knife
  • lemon squeezer
  • 2 grater
  • garlic crusher
  • food processor
  • large pan
  • 1 Fish Slice
  • wok
  • 2 Chicken breasts
curry paste
  • 6 green birds eye chillis
  • 1/2 lemon
  • 1/2 lime
  • 3 cm fresh ginger
  • 6 sprigs coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 4 spring onions
  • 2 garlic clove
  • 1 tin Coconut milk
  • 1 tsp sugar brown
  • 2 tbsp green peppercorns
  • 3 sprigs fresh basil
  • 1/4 fresh Chilli
  • salt to taste
  • pepper to taste
  • 100 grams white rice
  • 2 cm fresh ginger
  • 2 tsp soy sauce
  • 1/2 lemon
  • 2 sprig fresh basil

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