Thai Green Curry with Chicken & Red Rice Recipe
A non-veg Thai recipe with stalks lemongrass, green chillies - fresh green thai bird chilies, coriander (dhania) leaves - chopped. Ready in 40 min, serves 4.
Curated byChatchai Siri🇹🇭
Instructions
26 steps- 1
To begin making the Thai Green Curry with Chicken & Red Rice RecipeMethod for Thai Green Curry PasteTo prepare the lemongrass, we will first have to trim away and discard any root section below the bulb base
stalks lemongrass(5)green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)red matta rice(1 cup) - 2
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
- 3
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
tablespoons thai green curry paste(3) - 4
Continue the same procedure for the remaining lemon grass stalks
stalks lemongrass(5) - 5
Add all the ingredients for the paste into a blender and a little bit of water
chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)lukewarm water - or vegetable stock(1 cup) - 6
Cover the blender and grind the mixture
- 7
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
chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)lukewarm water - or vegetable stock(1 cup) - 8
Transfer the Thai curry paste and store it in a glass jar
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 9
You only need to use 3 tablespoons of the paste for a single recipe of Thai curry
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 10
So with this paste you will be able to make Thai curry at least 3 times over
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 11
Method to make the Thai Green CurryNext we will proceed to make the Thai Curry with this paste
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 12
Heat a teaspoon of oil in a heavy wok
- 13
Add in chopped ginger and vegetables
coriander (dhania) leaves - chopped(1/4 cup)onion - roughly chopped or /4 freshly chopped spring onions(1 cup)inch ginger(1)inch ginger - sliced(2)lukewarm water - or vegetable stock(1 cup) - 14
Add in some salt and stir fry the vegetables on high heat until lightly tender
salt - to tastelukewarm water - or vegetable stock(1 cup)salt - - 15
Once tender turn off the heat and keep aside
- 16
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
green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3) - 17
Next add in a cup of water and stir to combine into the curry
chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)lukewarm water - or vegetable stock(1 cup) - 18
Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk
coconut milk - unsweetened(400 ml)brown sugar (demerara sugar)(1 tablespoon) - 19
Stir to combine all the ingredients
- 20
Once combined, add in the salt, stir and allow the mixture to come to a thicken a little and come to a boilOnce the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetable, Drop in the chicken pieces
coriander (dhania) leaves - chopped(1/4 cup)sprig basil leaves(3)salt - to tastechicken breasts - cut into bite sized pieces(300 grams)lukewarm water - or vegetable stock(1 cup)sprig basil leaves - or kaffir lime leaves(1)salt - - 21
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
green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3) - 22
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
lukewarm water - or vegetable stock(1 cup)red matta rice(1 cup) - 23
Allow the pressure to release by itself
- 24
Place a cup of Steamed Red Rice in a serving bowl
red matta rice(1 cup) - 25
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
green chillies - fresh green thai bird chilies(5)onion - roughly chopped or /4 freshly chopped spring onions(1 cup)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)red matta rice(1 cup) - 26
Serve the Thai Green Curry with Chicken & Red Rice Recipe as a one dish meal for your Sunday lunch along with a glass of Mango Iced Tea Recipe or Chamomile Tea Recipe
green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)red matta rice(1 cup)
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Thai Green Curry with Chicken & Red Rice Recipe
A non-veg Thai recipe with stalks lemongrass, green chillies - fresh green thai bird chilies, coriander (dhania) leaves - chopped. Ready in 40 min, serves 4.
Curated byChatchai Siri🇹🇭
Estimated Nutrition Highlights
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Directions
26 steps- 1
To begin making the Thai Green Curry with Chicken & Red Rice RecipeMethod for Thai Green Curry PasteTo prepare the lemongrass, we will first have to trim away and discard any root section below the bulb base
stalks lemongrass(5)green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)red matta rice(1 cup) - 2
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
- 3
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
tablespoons thai green curry paste(3) - 4
Continue the same procedure for the remaining lemon grass stalks
stalks lemongrass(5) - 5
Add all the ingredients for the paste into a blender and a little bit of water
chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)lukewarm water - or vegetable stock(1 cup) - 6
Cover the blender and grind the mixture
- 7
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
chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)lukewarm water - or vegetable stock(1 cup) - 8
Transfer the Thai curry paste and store it in a glass jar
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 9
You only need to use 3 tablespoons of the paste for a single recipe of Thai curry
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 10
So with this paste you will be able to make Thai curry at least 3 times over
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 11
Method to make the Thai Green CurryNext we will proceed to make the Thai Curry with this paste
green chillies - fresh green thai bird chilies(5)tablespoons thai green curry paste(3) - 12
Heat a teaspoon of oil in a heavy wok
- 13
Add in chopped ginger and vegetables
coriander (dhania) leaves - chopped(1/4 cup)onion - roughly chopped or /4 freshly chopped spring onions(1 cup)inch ginger(1)inch ginger - sliced(2)lukewarm water - or vegetable stock(1 cup) - 14
Add in some salt and stir fry the vegetables on high heat until lightly tender
salt - to tastelukewarm water - or vegetable stock(1 cup)salt - - 15
Once tender turn off the heat and keep aside
- 16
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
green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3) - 17
Next add in a cup of water and stir to combine into the curry
chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)lukewarm water - or vegetable stock(1 cup) - 18
Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk
coconut milk - unsweetened(400 ml)brown sugar (demerara sugar)(1 tablespoon) - 19
Stir to combine all the ingredients
- 20
Once combined, add in the salt, stir and allow the mixture to come to a thicken a little and come to a boilOnce the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetable, Drop in the chicken pieces
coriander (dhania) leaves - chopped(1/4 cup)sprig basil leaves(3)salt - to tastechicken breasts - cut into bite sized pieces(300 grams)lukewarm water - or vegetable stock(1 cup)sprig basil leaves - or kaffir lime leaves(1)salt - - 21
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
green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3) - 22
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
lukewarm water - or vegetable stock(1 cup)red matta rice(1 cup) - 23
Allow the pressure to release by itself
- 24
Place a cup of Steamed Red Rice in a serving bowl
red matta rice(1 cup) - 25
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
green chillies - fresh green thai bird chilies(5)onion - roughly chopped or /4 freshly chopped spring onions(1 cup)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)red matta rice(1 cup) - 26
Serve the Thai Green Curry with Chicken & Red Rice Recipe as a one dish meal for your Sunday lunch along with a glass of Mango Iced Tea Recipe or Chamomile Tea Recipe
green chillies - fresh green thai bird chilies(5)chicken breasts - cut into bite sized pieces(300 grams)tablespoons thai green curry paste(3)red matta rice(1 cup)
Rate this recipe
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