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Thai Green Curry with Chicken Thighs and Jasmine Rice
Jasmine rice cooked in water, served with chicken thighs simmered in coconut milk and Thai green curry paste made from chilli, coriander, garlic, ginger, and shallot.
- 700 g chicken thighs, skinless, cubed
- 240 g jasmine rice
- 400 ml coconut milk
- 2 whole green chilli, deseeded
- 30 g fresh coriander
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 3 cloves garlic cloves
- 15 g ginger, peeled
- 80 g shallot
- 20 ml vegetable oil
- 500 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice under cold water. Add 500 ml water to a saucepan and bring to boil. Add rice, stir once, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand 5 minutes.
- Step 2
Meanwhile, make curry paste: blend green chillies, coriander, garlic, ginger, and shallot in a food processor until smooth.
- Step 3
Heat vegetable oil in a large pan over medium-high heat.
- Step 4
Add curry paste and fry for 2 minutes, stirring constantly, until fragrant.
- Step 5
Add chicken pieces and stir to coat with paste. Cook for 3 minutes.
- Step 6
Pour in coconut milk and stir well. Bring to a simmer.
- Step 7
Reduce heat to medium and simmer for 15 minutes until chicken is cooked through, stirring occasionally.
- Step 8
Stir in fish sauce and lime juice. Taste and adjust seasoning.
- Step 9
Fluff rice with a fork. Divide among bowls and ladle curry over top. Garnish with fresh coriander leaves.
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