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Thai green chicken thigh curry with makrut lime rice recipes
Thai green chicken thigh curry with makrut lime rice recipes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
SunRice and taste.com.au present a flavorful Thai chicken curry.
Ingredients:
  • 266.00 gm Basmati Rice
  • 6 makrut lime leaves, 3 thinly shredded
  • 18.40 gm vegetable oil
  • 87.50 gm Thai green curry paste
  • 400g can coconut milk
  • 500g chicken thigh fillet, trimmed, cut into 3cm pieces
  • 500g pkt frozen Thai style vegetable mix
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 8.00 gm brown sugar
  • 1 long red chilli, thinly sliced
Instructions:
  • Cook the Basmati rice following the absorption method or the directions on the rice cooker packet, enhancing the flavor by adding 3 aromatic whole makrut lime leaves to the water. Remove and discard the leaves before serving.
  • Heat oil in a large saucepan over medium-high heat. Stir in paste and cook for 1-2 minutes until fragrant. Pour in coconut milk, then bring to a boil. Add chicken, simmer for 5 minutes. Add vegetables, simmer for another 3-4 minutes until chicken is cooked through and vegetables are tender. Stir in fish sauce, lime juice, sugar, and shredded lime leaf. Cook for 1 minute.
  • Finish the dish by scattering the rest of the shredded lime leaf over the rice. Sprinkle the curry with chili before serving alongside the rice.

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