Thai Green Curry
- 0 - 30 Minutes
- Easy
- Serves 4
Fragrant Chicken curry with lemongrass, lime, bay leaves and chilies, with chicken and bok choy.
Method
Ingredients
Ingredients
- 3 pouches Tilda Fragrant Jasmine Rice
- 4 cloves garlic, peeled, roughly chopped
- 2 shallots, peeled roughly chopped
- 1 5cm piece ginger, peeled roughly chopped
- 2 lemongrass stalks, trimmed
- 2 green chilies
- 1 teaspoon ground cumin
- 2 large handfuls fresh cilantro leaves
- Juice of 1 lime
- 6 boneless chicken thighs cut into strips
- 2 tbsp peanut oil or oil of your choice
- 200g mixed mushrooms, roughly chopped
- 1 can coconut milk
- 400ml chicken stock (approx.)
- 6 bay leaves
- 200g snap peas
- 150g bok choy, roughly chopped
Method
-
Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the cilantro into a food processor and blitzing until finely chopped
-
Add the lime juice and blitz again
-
Heat the oil in a large pan and cook the chicken for 5-6 minutes on a medium heat until turning golden, transfer to a plate
-
Add the mushrooms to the pan and fry for 3-5 minutes until golden - transfer to the plate with the chicken
-
Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock and add the bay leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes
-
Add the chicken and mushrooms and cook for 5 minutes, adding the snap peas and bok choy for the last 2 minutes of cooking
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Heat rice according to package directions
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Sprinkle on the remaining cilantro leaves
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Serve with the cooked rice and lime wedges
