Thai Green Curry

with Chicken and Jasmine Rice
Unlike Indian curries which favour spices, Thai curries use herbs and aromatics for flavour!
2,419 Reviews
Cals 827 · Prot 58 · Carbs 89 · Fat 25
Weekly classic
Family-Friendly
Try Hello Chef Now
35 min
Thai Green Curry with Chicken and Jasmine Rice
Unlike Indian curries which favour spices, Thai curries use herbs and aromatics for flavour!
2,419 Reviews
Cals 827 · Prot 58 · Carbs 89 · Fat 25
Weekly classic
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chicken breast
400 Grams
Shallots
1 Piece
Red pepper
1 Piece
Snow peas
100 Grams
Lemongrass
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Green curry paste
20 Grams
Tamarind Paste
15 Grams
Coconut cream
200 Grams
Water
100 ML
Coconut sugar
5 Grams
Lime leaves
3 Piece
Lime
1 Piece
Fish sauce 6*
10 ML
Fresh coriander
15 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Allergens

*6 Fish
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Boil rice

2 Boil rice

Drain the rice. Add the rice, measured 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.
Fry

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.
Fry chicken

4 Fry chicken

Add the chicken and pepper. Cook for 2 min. The chicken doesn't need to be cooked through at this point.
Tip! Don't overcook the peppers - keep them slightly crunchy instead!
Simmer

5 Simmer

Add the tamarind paste, coconut cream, measured water, coconut sugar, lime leaves and the big piece of lemongrass. Simmer for 7 min. Add the snow peas and simmer for 3 min further.
Serve

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.
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