Photo by Paul Rogers on Unsplash
Thai Green Curry Chicken with Jasmine Rice
Thai green curry chicken simmered with Thai basil, coconut milk, and green curry paste, served over jasmine rice with courgette and aubergine.
- 320 g chicken breast fillet
- 30 g Thai green curry paste
- 200 ml coconut milk
- 150 g jasmine rice
- 150 g courgette
- 100 g baby aubergine
- 10 g Thai basil leaves
- 1 whole lime
- 2 tsp fish sauce
- 5 g palm sugar
- 1 tbsp vegetable oil
- 300 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice under cold water until water runs clear. In a saucepan, bring 300ml water to boil with a pinch of salt. Add rice, stir once, reduce heat to low, cover and simmer for 15 minutes until tender and water is absorbed. Remove from heat and let stand 5 minutes.
- Step 2
While rice cooks, cut chicken breast into 3cm chunks. Trim courgette and cut into half-moons. Halve baby aubergines lengthways.
- Step 3
Heat vegetable oil in a large wok or frying pan over medium-high heat. Add Thai green curry paste and fry for 1–2 minutes, stirring constantly, until fragrant.
- Step 4
Pour in coconut milk slowly, stirring to combine with the paste. Bring to a gentle simmer.
- Step 5
Add chicken chunks and stir to coat. Simmer for 8–10 minutes until chicken is cooked through, stirring occasionally.
- Step 6
Add courgette and aubergine. Simmer for 4–5 minutes until vegetables are just tender but still have slight bite.
- Step 7
Stir in fish sauce and palm sugar. Taste and adjust seasoning with extra fish sauce or lime juice as needed.
- Step 8
Remove from heat and tear in fresh Thai basil leaves. Squeeze lime juice over the curry.
- Step 9
Divide jasmine rice between two bowls and ladle curry over the top. Serve immediately.
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