Thai Green Curry 🍛
To make the rice:
Wash the rice thoroughly and if possible, leave it to dry for a few hours.
Chop up an onion and fry on some vegetable oil, then add minced garlic. Once translucent, add in the rice and fry for a few minutes. Add your salt at this stage.
Pour in boiling water (double the amount of rice) and turn the heat up. Once you can see the water has been absorbed through, pop the lid on and turn the heat down low. Let it sit for at least 10 minutes like this. Once ready to serve, fluff it out using a fork.
For the thai green:
Fry up some chicken chunks – seasoning with garlic, paprika, salt and pepper. Remove it from the pan and add to a separate container. Dont worry about it being fully cooked through as you will add it back into the curry later. This ensures the chicken doesnt dry out while the sauce is thickening.
Then add your thai green paste, coconut milk and chicken stock. Mix it through. Add in some cumin powder, ginger, paprika and salt/pepper to taste.
Add in whatever veg you have – this time i used carrots, mushrooms and peas. I also like to add courgettes or broccoli.
Let this simmer for about 15 minutes and then add the chicken back in and let simmer for another 10.
Add some fresh parsley and ta- da! All done