Thai Green Curry with Chicken & Red Rice Recipe
A flavourful coconut milk curry infused with thai green paste cooked along chicken and served along side red rice.
Thai Green Curry with Chicken & Red Rice Recipe is a Thai inspired one dish made from homemade green curry paste with the vibrant fresh hot chili peppers and green coriander leaves, ground with lemon grass. We have also loaded it with vegetables like carrots and mushroom to give a different texture. The chicken is stewed in the curry paste till it develops enough flavor and served along with some plain red rice. This will create a comforting one dish meal in itself.
If you are looking for more thai curry recipe here are some :
Ingredients to make the Thai Green Curry Paste
- 5 Stalks Lemongrass
- 5 Green Chillies , fresh green thai bird chilies, stemmed and chopped
- 1/4 cup Coriander leaves (Dhania) , chopped
- 3 sprig Basil leaves
- 1 tablespoon Coriander seeds , whole roasted
- 1 teaspoon Cumin seeds , roasted
- 5 Whole Black Pepper Corns
- 1 Onion , roughly chopped or 1/4 cup freshly chopped spring onions
- 3 cloves Garlic
- 1 inch Ginger
- Salt , to taste Ingredients to make the Thai Green Curry
- 300 grams Chicken breasts , cut into bite sized pieces
- 2 inch Ginger , sliced
- 8 Button mushrooms , quartered
- 2 Carrots , thinly sliced
- 400 ml Coconut milk , unsweetened
- 3 tablespoons Thai Green Curry paste
- 1 cup Luke Warm Water , or vegetable stock
- 1 tablespoon Brown Sugar (Demerara Sugar)
- 1 sprig Basil leaves , or kaffir lime leaves
- Salt , , to taste
- 1 teaspoon Cooking oil
- 1 cup Red matta rice
Directions for Thai Green Curry with Chicken & Red Rice Recipe
To begin making the Thai Green Curry with Chicken & Red Rice Recipe
To prepare the lemongrass, we will first have to trim away and discard any root section below the bulb base. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender.
We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavoring a tea or a soup.
Continue the same procedure for the remaining lemon grass stalks.
Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture.
After a few seconds of grinding, open the blender and stir to combine the ingredients and if required add a little more water to grind into a smooth paste.
Transfer the Thai curry paste and store it in a glass jar. You only need to use 3 tablespoons of the paste for a single recipe of Thai curry. So with this paste you will be able to make Thai curry at least 3 times over.
Next we will proceed to make the Thai Curry with this paste. Heat a teaspoon of oil in a heavy wok. Add in chopped ginger and vegetables. Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.
Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the thai curry paste and saute for a few seconds in the oil. Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to come to a thicken a little and come to a boil
Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetable, Drop in the chicken pieces. Stir the mixture, give it a light boil for about 20 minutes until the chicken is tenderly cooked and the thai curry is ready to be served.
To cook the red rice, wash the red rice and place it in a cooker with 2 1/2 cups of water and cook for about 4 whistle. Allow the pressure to release by itself.
Place a cup of Steamed Red Rice in a serving bowl. Pour the freshly cooked hot thai chicken curry on top of the rice until the rice soaks well into the curry and there is enough gravy to soup out and serve immediately to get the best flavors.
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