Green curry with chicken
6 servings
30 minutes
A simple recipe, but you should prepare this dish well in advance: the chicken needs to be marinated for 6 hours. This recipe and the other two recommend using fragrant jasmine rice - and it's best not to neglect this recommendation. The recipe was shared with us by the chef of the Indochine restaurant, Xu Lei.
1
For the marinade, mix 30 ml of vegetable oil, salt, sugar, chicken egg, and potato starch in a bowl. Coat the chicken thighs with the mixture and cover with plastic wrap. Let marinate for 6 hours in a cool place.
- Vegetable oil: 70 ml
- Salt: 6 g
- Sugar: 2 g
- Chicken egg: 1 piece
- Potato starch: 8 g
2
Pre-cook the jasmine rice.
- Jasmine rice: 800 g
3
Add vegetable oil to the pan to taste. Fry the marinated thighs in the pan until cooked. Remove and let cool.
- Vegetable oil: 70 ml
- Chicken thighs: 1.25 kg
4
Prepare the base: in a saucepan, mix green curry paste with 40 ml of vegetable oil. Add coconut milk and stir. Place the mixture on low heat. Heat while stirring constantly.
- Green curry paste: 160 g
- Vegetable oil: 70 ml
- Coconut milk: 750 ml
5
When the mixture is warm, add palm sugar and fish sauce. Cook for another 5 minutes. Then add cherry tomatoes, chicken thighs, beans, basil leaves, and dong sauce. Cook for about 2 more minutes.
- Palm sugar: 16 g
- Fish sauce: 16 ml
- Cherry tomatoes: 200 g
- Chicken thighs: 1.25 kg
- Green beans: 200 g
- Thai basil: 100 g
- Chinese mushroom stir-fry sauce: 10 ml
6
Place rice and the cooked curry mixture with chicken thigh on a plate.
- Jasmine rice: 800 g
- Chicken thighs: 1.25 kg