Tuesday, 2 October 2012

Thai green chicken curry

This was made as a pair, for a cook off competition with friends. Alhamdulilah it turned out successful, so I thought I would share it for anyone interested in giving it a go :) 





Please note that we played around with the ingredients when making this recipe, so feel free to add more/take away any vegetables (for example, we added courgettes instead of aubergines, and added baby sweetcorn because we thought it would go well). Just be creative with what you have on hand :)

What you will need

2 cups of jasmine rice
3 cups of water (or go by the amount of water mentioned on the rice packet)
A thumb size piece of ginger, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
1 small onion, peeled and roughly chopped
1 stick of lemongrass
1 green chilli
Handful of fresh coriander
1 tin of coconut milk
2 tsp soy sauce
2 kaffir lime leaves
1 tsp brown sugar
handful of green beans, cut into thirds
handful of baby sweetcorn, quartered 
2 courgettes
2 chicken boneless breasts, diced
1 lime, squeezed

Directions to make

1) Begin by soaking the rice in cold water for 20 minutes (stirring and changing the water occasionally)

2) In the meantime, add the ginger, garlic and onion in a food processor, along with the lemon grass, chilli, and stalks of the coriander...leaving until it blends into a paste (unfortunately, when making this, the food processor decided to stop working. So we transferred the mixture, and used random kitchen items to mash up the mixture, eventually a paste was formed!)

3) Take 3 tbsp of this paste and fry in a shot of oil for a few minutes, before adding the coconut milk, soy sauce, lime leaves and brown sugar

4) It would probably now be time to cook the rice, so boil 3 cups of water, add salt for taste to the water, then add the rice. Leave for 15 minutes, or until rice is cooked

5) Cook the green beans and sweetcorn in boiling water, mid way of cooking them, add the courgettes to cook (as green beans take longer to cook than courgettes, so if you added them together initially, the courgettes would become too soft)

6) Transfer the beans and courgettes to the coconut milk mixture, adding the chicken. Leave to gently simmer until the chicken is cooked

7) Squeeze the lemon onto the mixture and add the roughly chopped coriander. Check for seasoning, then plate up alongside the sticky rice :)


Hows this for a first time attempt of a thai green chicken curry? :)
Enjoy the cooking process and enjoy digging into this delicious meal :)

2 comments:

  1. Looks delicious. The ingredients look a bit complicated but I'm sure its worth it therefore I will try to make this soon and will let you know how it goes!

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    1. You know what is good, is that you can get a packet with 'thai vegetables', so they will contain most of what is needed from that list. A few extras to buy, but all are available so inshAllah isn't hard...and definitely worth trying out :)

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