Tayo's Green Curry

Ingredients

Ingredient	Amount	Unit
Lime	2	unit(s)
Diced Chicken Thigh	560	grams
Red Pepper	2	unit(s)
Ginger	2	piece
Garlic	2	clove
Spring Onion	6	unit(s)
Red chilli	1	unit(s)
Water	600	milliliter(s)
Chicken Stock Pot	1	pot(s)
Basmati Rice	300	grams
Coconut Milk	800	milliliter(s)
Fish Sauce	2	tbsp
Carrot	2	unit(s)
Coriander	2	bunch(es)

Instructions

Step 1

Instruction

Zest the lime and pop it into a bowl. Squeeze in half the lime juice, and add a good pinch of salt and pepper. Add the chicken to the marinade, stir together and leave to one side.

Step 2

Instruction

Halve, then remove the core from the red pepper and cut into thin slices. Peel and grate the ginger and garlic (or use a garlic press). Remove the root from the spring onion. Cut off the green parts, thinly slice and keep to one side. Halve the white parts lengthways and then chop each half into three chunks. Halve the red chilli lengthways, deseed and finely chop.

Step 3

Instruction

Pour the water (see ingredients for amount) into a large saucepan and add the stock pot. Pop on medium-high heat and bring to the boil. Stir to dissolve the stock pot. Once boiling add the rice and bring back to a simmer, then reduce the heat to medium-low and pop a lid on. Cook for 10 mins then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.

Step 4

Instruction

Heat a drizzle of oil in a large frying pan on medium-high heat. Wait until the oil is nice and hot, then add the chicken. Fry until the chicken is browned on the outside, 5-6 mins. Don't stir it too much or it won't brown. Remove the chicken from your pan and add the pepper and whites of the spring onion. Season with a pinch of salt and pepper and stir-fry until slightly browned and softened, 4-5 mins.

Step 5

Instruction

Return the chicken to your pan along with the chilli (add less if you don't like spice), ginger and garlic. Stir together and cook for 1 minute, then pour in the coconut milk and fish sauce. Stir to get all the crispy bits from the bottom of your pan. Bring the mixture to a simmer, gently simmer until thickened and the chicken is cooked, 8-10 mins. Important: The chicken is cooked when no longer pink in the middle.

Step 6

Instruction

Meanwhile, remove the top and bottom from the carrot (no need to peel!) and grate on the coarse grater. Roughly chop the coriander (stalks and all). Once the rice is cooked, fluff it up with a fork and stir in the grated carrot. Taste the curry and add lime juice, salt and pepper if needed. Spoon the rice into bowls and top with a good helping of curry. Sprinkle over the coriander and greens of the spring onions. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	2044	kcal
Protein	106	g

Allergens

Fish