Thai Chicken Green Curry
with Jasmine Rice
The authentic Thai green curry is not overly creamy, but has fresh notes as well.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
30 min
The authentic Thai green curry is not overly creamy, but has fresh notes as well.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Curry
Coconut milk
0 ML
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep chicken and veg
Cut chicken thighs to cubes, discarding any unwanted bits. Peel shallots and halve lengthwise, then cut to chunks. Peel carrots and halve lengthwise, then cut to thin diagonal slices. Cut Thai eggplants to wedges. Separate pea eggplants from stems. Peel and grate garlic and ginger. Cut lemon grass to 4-5 pieces.
2 Boil rice
Rinse and drain jasmine rice. Place in a pot with water and salt, and bring to a boil. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
3 Fry curry base
Meanwhile, heat a pan over medium heat with a drizzle of oil. Add chicken cubes, garlic, ginger and green curry paste. Cook for 3 min.
4 Add and boil
Add coconut milk and lemon grass pieces. Bring to a bubble. Reduce the heat to low and let simmer lightly for 10 min.
5 Blanch vegetables
Meanwhile, bring a pot of lightly salted water to a boil. Add shallots, carrots, Thai eggplants and pea eggplants. Boil for 4 min. The vegetables should be a bit tender but crunchy. Drain well (see pro tip).
6 Finish curry
Add the drained vegetables to the curry. Remove the lemon grass pieces. Juice the limes. Season the curry with lime juice and fish sauce. Serve over rice and garnish with the fresh Thai basil leaves.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?