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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

Tasty?

810 cooks think so

Method

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.
Pour the chicken stock over the creamed coconut.
Cook the rice according to the packet instructions.
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.
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.
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.