Thai Green Curry

with Chicken and Jasmine Rice
Weekly classic
Unlike Indian curries which favour spices, Thai curries use herbs and aromatics for flavour!
Cooking time: 35 min
Cals 935 · Prot 56 · Carbs 90 · Fat 43
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Chicken breast
400 Grams
1 Piece
Red pepper
1 Piece
Snow peas
100 Grams
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Green curry paste
20 Grams
Tamarind Paste
15 Grams
Coconut cream
200 Grams
100 ML
Coconut sugar
5 Grams
Lime leaves
3 Piece
1 Piece
Fish sauce
10 ML
Fresh coriander
15 Grams


Jasmine rice
150 Grams
300 ML
0.5 Tsp


1 Prep
Rinse the rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it with enough water to soak. Set aside. Chop the chicken. Peel and chop the shallots. Slice the pepper. Trim and slice the snow peas. Trim and finely slice 5/7.5/10 cm of the lemongrass. Keep the rest whole.
2 Boil rice
Drain the rice. Add the ricemeasured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Fry
Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and green curry paste (spicy!). Cook for 2 min further.
4 Fry chicken
Add the chicken and pepper. Cook for 2 min. The chicken doesn't need to be cooked through at this point.
5 Simmer
Add the tamarind pastecoconut cream, measured watercoconut sugarlime leaves and the big piece of lemongrass. Simmer for 7 min. Add the snow peas and simmer for 3 min further.
6 Serve
Slice the lime into wedges. Season the curry with the fish sauce and a squeeze of lime juice. Remove the lemongrass piece and the lime leaves. Serve the curry over the jasmine rice. Garnish with any remaining lime wedges and the fresh coriander.
Tips for fussy eaters
Reserve some of the chicken and peppers and prepare a mild stir-fry for them.
Pro tip
Don't overcook the peppers - keep them slightly crunchy instead!

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