Thai Green Chicken Curry with Coriander Rice

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162

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3131 times

Ingredients:

Metric Imperial

250 gm(s) jasmine rice

1 tbsp(s) vegetable oil

1-2 tbsp(s) Thai green curry paste

4 fresh kaffir lime leaves

1 tbsp(s) fish sauce

2 tsp(s) palm sugar

400 ml(s) can coconut cream

750 gm(s) skinless chicken breast fillets, cut into strips 2cm x 6cm

4 tbsp(s) roughly chopped fresh coriander leaves

2 tbsp(s) whole fresh coriander leaves

Popular Thai dish.

Posted by: Sarah Scott on 18 December 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.

Meanwhile, heat the oil over a high heat in a saucepan or wok, then add the curry paste and lime leaves and fry over a medium-high heat for 1-2 minutes, or until fragrant. Add the fish sauce and palm sugar and mix well. Pour in the coconut cream, bring to the boil, then add the chicken strips. Reduce the heat to medium and simmer for 12-15 minutes, or until the sauce is reduced and the chicken is tender and cooked.

Just before serving, stir the chopped coriander through the rice. Serve the curry over the coriander rice, garnished with coriander leaves.