Recipe: Thai chicken curry
- 1 chicken breast cut into bite sized chunks (roughly 400g)
- 100g fresh vegetables of your choice
- 400ml tinned coconut milk
- 50g green Thai curry paste
- 1 tablespoon sunflower oil
- 1/2 teaspoon kaffir lime leaf puree
- a handful of fresh basil leaves
For the jasmine rice :
- 200g Thai jasmine or fragrant rice
- 25g unsalted butter
- a pinch of sea salt
- First, make the jasmine rice.Place the rice into a large pan that has a tight fitting lid. Add 375ml of cold water and also add the butter and the salt. Bring it to the boil and then turn down the heat to a simmer. Cook over a low heat, keeping it covered, for about 20 minutes or until the rice has absorbed all of the liquid. You may need to add a little more liquid if the rice isn’t quite tender.
- Whilst the rice is simmering, pour the coconut milk into a saucepan and bring it near to the boil. Remove the pan from the heat and stir in the thai curry paste, then put it to one side.
- Pour the oil into a large frying pan or a wok if you have one. Stir-fry the chicken pieces over a high heat or until golden brown, this should take about 2 minutes.
- Pour the warm, spiced coconut milk over the fried chicken and also add the kaffir lime leaf puree and fish sauce. Add any vegetables at this stage. Stir and then let simmer for about 12 minutes or until everything is well cooked.
- Remove the rice from the heat and let it sit for 5 minutes. Make sure to fluff it up with a fork prior to serving. Sprinkle the basil over the curry and serve it with a small bowl of rice on the side.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Thai