Coconut Green Curry Chicken with Jasmine Rice

Method

1. Step 1 of 14

   Rinse the rice under cold water until the water runs clear.

   • Jasmine rice

   

2. Step 2 of 14

   Tip the rice into a saucepan with 300 ml water and bring to the boil.

   • Jasmine rice

   

3. Step 3 of 14

   Cover and cook on the lowest heat for 10 minutes, then leave covered off the heat.

   • Jasmine rice
   10 min

   

4. Step 4 of 14

   Slice the chicken breast into thin strips.

   • Chicken breast

   

5. Step 5 of 14

   Trim the green beans and cut them in half.

   • Green beans

   

6. Step 6 of 14

   Cut the red pepper into strips.

   • Red pepper

   

7. Step 7 of 14

   Grate the ginger and mince the garlic.

   • Fresh ginger
   • Garlic

   

8. Step 8 of 14

   Heat the oil in a deep frying pan over medium-high heat.

   • Vegetable oil

   

9. Step 9 of 14

   Fry the curry paste with the garlic and ginger for 1 minute until aromatic.

   • Green curry paste
   • Garlic
   • Fresh ginger
   1 min

10. Step 10 of 14

    Add the chicken strips and stir for 3 minutes until coloured all over.

    • Chicken breast
    3 min

11. Step 11 of 14

    Pour in the coconut milk and bring to a gentle simmer.

    • Coconut milk

    

12. Step 12 of 14

    Add the beans and pepper and simmer 8 minutes, until the vegetables are tender and the chicken reaches 74 °C.

    • Green beans
    • Red pepper
    • Chicken breast
    74 °C / 165 °F8 minPoultry (whole, parts, and ground) to 74 °C / 165 °F

13. Step 13 of 14

    Season the sauce with fish sauce, sugar and a squeeze of lime.

    • Fish sauce
    • Brown sugar
    • Lime

14. Step 14 of 14

    Fluff the rice with a fork and spoon the curry over, topped with coriander.

    • Jasmine rice
    • Coriander