Fragrant Green Chicken Curry
A rich and aromatic Thai green curry made with tender chicken thighs, coconut milk, and fragrant herbs, served with fluffy white rice and topped with crunchy cashews, fresh herbs, and lime.
Ingredients
- •1 cup white rice
- •1½ cups water
- •½ teaspoon sea salt flakes
- •1 quantity Thai Green Curry Paste
- •1 can coconut milk
- •1 cup chicken stock
- •8 pieces chicken thigh fillets
- •2 tablespoons fish sauce
- •4 leaves kaffir lime leaves
- •½ cup coriander leaves
- •½ cup roasted cashews
- •1 piece long green chile
- •1 lime lime
- •to serve
Cooking Instructions
- 1.
Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
20 min
- 2.
Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.
15 min
