Thai Chicken & Coconut Curry with Jasmine Rice

This recipe works in combination with: Chicken Escalope Marinated in Garlic & Lemon, Lamb Chops with Mustard & Herb Crust, Turkish Spiced Lamb Chops. This recipe features in these meal plans: Global Springtime.

This classic Thai curry is a refreshing and mildly spiced dish with chicken, green beans and creamed coconut.

Ingredients

  • 1 skinless chicken breast fillet, cut into 2cm pieces
  • 60g of fine trimmed green beans
  • 1/2 medium onion (approx 185g each), chopped
  • 100g of creamed coconut
  • 70g of Thai jasmine rice
  • 1/2 tsp fish sauce
  • 1/2 lemon grass stalk, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 clove of garlic, finely chopped
  • 1 fresh green chilli, deseeded and finely chopped
  • 1 tsp sesame oil
  • 300ml chicken stock
  • 1 tbsp olive oil
  • 1 tsp fresh ginger, grated
  • Serves: 1
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Price per person: £3.46
  • Store cupboard: Cook's
  • Calories per serving: 1478
  • 5-a-day per serving: 0.8
  • Print Recipe
Thai Green Chicken Curry photo
Tasty?

633 cooks think so

Method

  1. To prepare the curry paste, grind together the chopped chilli, garlic, ginger, onion, lemon grass, sesame oil, cumin and coriander in a pestle and mortar. Season with salt and pepper and set aside.
  2. Pour the chicken stock over the creamed coconut.
  3. Cook the rice according to the packet instructions.
  4. Meanwhile, heat 1 tbsp olive oil in a frying pan and fry the chicken for 3-4 minutes, or until browned. Remove from the pan and set aside. Add more oil, if necessary, and fry the curry paste for 2-3 minutes, stirring constantly.
  5. Return the chicken to the pan and add the coconut liquid. Bring to the boil, then simmer for 5 minutes, or until the chicken is cooked through. Add in the green beans and cook for 3-4 minutes, or until tender. Stir in the fish sauce.
  6. Serve the Thai chicken curry on a bed of cooked jasmine rice.

Cook's tips

If you don't have a pestle and mortar you can use a rolling pin and mixing bowl, or use a knife to very finely chop the ingredients.
The leftover lemongrass can be kept fresh for 10 days in the fridge, or 4 months in the freezer. It should be washed, chopped and dried and placed in the freezer in a bag.


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