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Thai-Style Green Coconut Chicken Curry with Jasmine Rice

Name: Thai-Style Green Coconut Chicken Curry with Jasmine Rice
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300 g chicken breasts; 150 g jasmine rice; 250 ml coconut milk; 2 tbsp green curry paste; 1 tbsp vegetable oil; 1 red pepper; 120 g mangetout; 1 tbsp fish sauce; 1 tsp caster sugar; 1 lime; 10 g thai basil (optional)

Sliced chicken breast simmered in green curry paste and coconut milk with crunchy vegetables, served over jasmine rice.

Total: 30 min
Hands on: 18 min
Serves: 2
Method: hob
Cuisine: Thai

Per serving · estimated

Energy: 780 kcal
Protein: 42 g
Fat: 39 g
Carbs: 65 g

Freshly cooked Thai-Style Green Coconut Chicken Curry with Jasmine Rice

Method

Step 1 of 11
Rinse the rice in a sieve until the water runs almost clear.
- jasmine rice
Step 2 of 11
Put the rice in a saucepan with 300 ml water and bring to the boil.
- jasmine rice
Step 3 of 11
Cover, turn the heat to low and simmer for 10 minutes, then leave covered off the heat.
- jasmine rice
10 min
Step 4 of 11
Cut the chicken into even strips across the grain.
- chicken breasts
Step 5 of 11
Deseed the pepper and cut it into strips.
- red pepper
Step 6 of 11
Heat the oil in a large frying pan over medium heat and fry the curry paste for 1 minute.
- vegetable oil
- green curry paste
1 min
Step 7 of 11
Add the chicken strips and stir for 3 minutes to coat them in the paste.
- chicken breasts
3 min
Step 8 of 11
Pour in the coconut milk and simmer gently for 8 minutes, until the chicken is cooked to 74 °C.
- coconut milk
- chicken breasts
74 °C / 165 °F8 minPoultry (whole, parts, and ground) to 74 °C / 165 °F
What ‘ready’ looks like
Step 9 of 11
Stir in the pepper strips and mangetout and cook for 3 minutes so they stay crisp.
- red pepper
- mangetout
3 min
What ‘ready’ looks like
Step 10 of 11
Season the curry with fish sauce, sugar and a squeeze of lime.
- fish sauce
- caster sugar
- lime
Step 11 of 11
Fluff the rice with a fork and spoon the curry over, topped with Thai basil.
- jasmine rice
- Thai basil

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