Green Curry with Chicken and Rice
6 servings
25 minutes
Green curry with chicken and rice is considered a Southeast Asian dish. And although it is of Thai origin, the cooking method is still borrowed from Indian cuisine. Curry here means a thick liquid dish with vegetables and meat (in this case, chicken), to which cooked rice is served separately. But if all sorts of spices are often added to Indian curry, including a mixture of spices "Curry", then in this version the emphasis is on spiciness and some sourness, for which chili pepper and lemongrass are responsible.
1
Chop the chicken thighs into small pieces.
- Chicken thighs: 1 kg
2
Fry them in vegetable oil until golden brown.
- Vegetable oil: 50 ml
3
Pour boiling water over the rice, cover tightly with a lid, and keep on low heat for a few minutes.
- Jasmine rice: 500 g
4
In a blender, make a curry paste from green hot pepper, onion, garlic, grated ginger, vegetable oil, lemon juice, almost all cilantro, and other spices and herbs.
- Green chili pepper: 3 pieces
- Shallots: 4 heads
- Garlic: 4 cloves
- Ginger root: 50 g
- Vegetable oil: 50 ml
- Lemon: 1 piece
- Coriander: 150 g
- Coriander seeds: 1 tablespoon
- Lemon grass: 2 stems
- Cumin seeds (jeera): 1 tablespoon
- Chili pepper: to taste
5
Pour chicken thighs with broth, add curry paste, a bit of soy sauce, and coconut milk, and cook for a few more minutes. Serve with boiled rice and chopped cilantro.
- Chicken broth: 1 l
- Soy sauce: 1 teaspoon
- Coconut milk: 1 jar
- Vegetable oil: 50 ml
- Coriander: 150 g