Thai Chicken Green Curry

with Jasmine Rice

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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).

photo

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.

Tips for fussy eaters

Separate some of the chicken and veggies. Prepare a mild chicken and veggie stir fry to serve with rice.

Pro tip

Crisp-tender vegetables are the best! If you want to blanch the veggies in advance, submerge them into cold water right after boiling. Drain well before adding to the curry on step 6.

The authentic Thai green curry is not overly creamy, but has fresh notes as well.

Cooking Time: 30 min

Cals 932 · Prot 75.7 · Carbs 112.1 · Fat 19.2

Ingredients

Number of people

Curry

Chicken thighs, boneless skinless 400.00 Grams
Shallots 1.00 Pieces
Carrot 1.00 Pieces
Thai eggplant 200.00 Grams
Pea eggplant 50.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Lemon grass 1.00 Pieces
Olive oil 1.00 Tbsp
Green curry paste 25.00 Grams
Coconut milk 400.00 ML
Lime 1.00 Pieces
Fish sauce 15.00 ML

Rice

Jasmine rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

To serve

Thai basil 15.00 Grams

The authentic Thai green curry is not overly creamy, but has fresh notes as well.

Cooking Time: 30 min

Cals 932 · Prot 75.7 · Carbs 112.1 · Fat 19.2

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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).

photo

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.

Tips for fussy eaters

Separate some of the chicken and veggies. Prepare a mild chicken and veggie stir fry to serve with rice.

Pro tip

Crisp-tender vegetables are the best! If you want to blanch the veggies in advance, submerge them into cold water right after boiling. Drain well before adding to the curry on step 6.

Ingredients

Number of people

Curry

Chicken thighs, boneless skinless 400.00 Grams
Shallots 1.00 Pieces
Carrot 1.00 Pieces
Thai eggplant 200.00 Grams
Pea eggplant 50.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Lemon grass 1.00 Pieces
Olive oil 1.00 Tbsp
Green curry paste 25.00 Grams
Coconut milk 400.00 ML
Lime 1.00 Pieces
Fish sauce 15.00 ML

Rice

Jasmine rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

To serve

Thai basil 15.00 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...