Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 snowpeas. Trim and finely slice 5/7.5/10 cm of the lemongrass. Keep the rest whole.
2 Boil rice
Drain the rice. Add the rice, measuredwater 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.
Meanwhile, heat a pan over a medium heat with a drizzle of vegetableoil. Once hot, add the shallots and cook for 3 min. Add the gingergarlicpaste, sliced lemongrass and greencurrypaste(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.
Tip!Don't overcook the peppers - keep them slightly crunchy instead!
Add the tamarindpaste, coconut cream, measuredwater, coconutsugar, limeleaves and the big piece of lemongrass. Simmer for 7 min. Add the snowpeas and simmer for 3 min further.
Slice the lime into wedges. Season the curry with the fishsauce and a squeeze of lime juice. Remove the lemongrass piece and the limeleaves. Serve the curry over the jasminerice. Garnish with any remaining lime wedges and the freshcoriander.