Fragrant Green Chicken Curry

Ingredients for Fragrant Green Chicken Curry

• 240ml (200g) white rice

• 350ml (375ml) water

• Sea salt flakes

• 1 x quantity Thai Green Curry Paste

• 1 (400ml/375g ) can coconut milk

• 240ml (250ml) chicken stock

• 8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered

• 2 tablespoons fish sauce

• 4 kaffir lime leaves, stems removed and finely shredded

• 1/2 cup coriander (coriander) leaves

• 1/2 cup (80g) roasted cashews, roughly chopped

• 1 long green chilli, thinly sliced

• Lime wedges, to serve

Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.

Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, coriander, cashews, and chilli. Serve with the rice and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.