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Thai Chicken Curry with Rice Recipe

Tender strips of chicken are enveloped in a coconut green Thai curry sauce made with fresh coriander, ginger, garlic, bird's eye chili, lemon, lime, and spring onions blended with coconut milk. This chicken curry is served over a bed of ginger and soy rice.
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Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

Chicken

  • 2 fillet chicken breasts
  • 1 tbsp olive oil
  • 2 sprig fresh basil

Curry paste

  • 6 sprig coriander
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 4 whole green birds eye chillis
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 whole lemon
  • 0.5 whole lime
  • 4 whole spring onions

Sauce

  • black pepper (to taste)
  • 1 tin tinned coconut milk
  • 3 sprig fresh basil
  • 2 tbsp green peppercorns
  • salt (to taste)
  • 5 grams brown sugar

Rice

  • 3 sprig fresh basil
  • 2 cm fresh ginger
  • 0.5 whole lemon
  • 100 grams basmati rice
  • 0.5 tbsp soy sauce
  • 0.5 tbsp olive oil

Instructions
 

  • 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
  • add a spot of the 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 soy sauce
  • zest the lemon(s), add the lemon zest to the pan, follow the rice instructions for water and cooking time
  • cut the chickens into thin strips, Heat the frying pan on a low light with the oil, add the chicken to the frying pan, cook on a low light for 5 minutes try not to colour
  • turn the coconut milk tin upside down and open, The coconut milk will have seperated place the milk in a bowl, Add the cream to the frying pan, cook for 2 minutes
  • add the curry paste from the processor to the frying pan, cook for 3 to 4 mins, stir continually
  • add the coconut milk gradually a little at a time to the frying pan, turn the heat up and stir till the sauce thickens, add the sugar to the frying pan, stir to mix the ingredients
  • crush the pepper corns in a mortar and pestle, add the pepper corns to the frying pan, cook for 5 minutes, wash and tear the basil leaves, add the basil to the frying pan, cook for a minute or two, season with salt and pepper
  • wash and tear the basil leaves, add the basil to the rice, divide the rice between individual serving dishes
  • place the curry on top of the rice, sprinkle with basil, serve immediately
Keyword Thai Chicken Curry with Rice Recipe
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