Jamie's Green Curry
Ingredients: rice, water, salt, ginger, lemongrass · 30 min cook time · 550kcal · $20.00
Ingredients
1cup rice, 2cup water, 1pinch salt, 1thumb-sized piece ginger, 1stalk lemongrass, 4cloves garlic, 6leaves kaffir lime leaves, 1pinch cumin, 3pieces green chilies, 2pieces shallots, 1bunch coriander, 1tablespoon ground oil, 750g chicken thigh, 1pack mushrooms, 1can coconut milk, 1handful mange tout, 2teaspoons fish sauce, 1piece lime, 1handful thai basil
Instructions
1. Combine one cup of rice, two cups of water, a pinch of salt, and a thumb-sized piece of ginger in a pan. Put the lid on, turn to medium heat, and cook.
2. Prepare the curry paste by adding ginger, bruised lemongrass, garlic, kaffir lime leaves, a pinch of cumin, green chilies, shallots, and a bunch of coriander into a food processor and blend.
3. Add a tablespoon of ground oil into a hot pan, then add 750 grams of chicken thigh and fry for eight minutes.
4. Push the chicken to one side and add the mixed mushrooms to soak up the chicken fat and get a good texture and color.
5. Add the prepared curry paste, straight in with the coconut milk, and a little splash of water.
6. Add the mange tout and bring to a boil. Cook for two minutes.
7. Stir in delicate mushrooms at the end so they do not get too soft, along with two teaspoons of fish sauce, juice from half a lime, and fresh Thai basil.
8. Remove the ginger from the cooked rice, fluff it up with a fork, and serve alongside the green curry.
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