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Thai green curry with jasmine rice
Thai green curry with jasmine rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in aromatic Thai green curry garnished with bean sprouts and coriander.
Ingredients:
  • 27.60 gm vegetable oil
  • 4 Brand RSPCA Approved Chicken Thigh Fillets, trimmed, thinly sliced
  • 1 small brown onion, cut into thin wedges
  • 2-84.00 gm green curry paste
  • 400ml can coconut milk
  • 125.00 gm water
  • 100g snow peas, trimmed
  • 1 lime, juiced
  • 18.30 gm fish sauce
  • 20.00 ml grated palm sugar or brown sugar
  • 150g baby spinach leaves
  • 200.00 gm Jasmine Rice
  • Bean sprouts, to serve
  • Coriander leaves, to serve
Instructions:
  • Preheat the wok on high heat. Drizzle in 1 teaspoon of oil and swirl to evenly coat the wok. Add a quarter of the chicken, stir-fry until golden brown for about 1 minute. Transfer to a plate. Repeat this process with the remaining chicken in three more batches.
  • Once the heat is reduced to medium, swirl in the rest of the oil along with the onions and stir them for 2 minutes. Introduce the curry paste and stir for 30 seconds, then pour in the coconut milk and water, bringing it to a gentle simmer. Place the chicken back in and let it simmer for 5 minutes before adding the snow peas.
  • Mix the lime juice, fish sauce, and palm sugar into the curry. Take it off the heat and gently fold in the spinach until it just wilts.
  • Prepare the SunRice Jasmine Rice according to the package directions. Fill serving bowls with the cooked rice, top with curry, bean sprouts, and coriander leaves. Serve with lime wedges.

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