Jack's Thai Green Curry With Coconut Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups jasmine rice (400g rinsed and drained)
• 2 (400 ml) coconut milk (cans)
• 1/4 teaspoon salt
• 4 chilies (long green seeded chopped)
• 3 cm ginger (piece peeled finely grated)
• 2 lemongrass (stalks part only finely chopped)
• 4 kaffir lime leaves (roughly chopped)
• 4 garlic cloves (finely chopped)
• 2 shallots (finely chopped)
• 1/4 cup thai basil (finely chopped)
• 1 tablespoon peanut oil
• 1/4 teaspoon water
• 2 tablespoons water
• 1 tablespoon peanut oil
• 8 chicken thigh fillets (trimmed cut into 3cm pieces)
• 300 ml coconut cream
• 175 g green beans (trimmed halved)
• 4 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 teaspoon caster sugar
• coriander (sprigs to serve)
• thai basil (leaves to serve)
• lime wedge (to serve)

Recipe

• 1 coconut rice - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
• 2 curry paste - meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
• 3 green curry - heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
• 4 divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
• 5 the remaining curry paste will keep covered in the fridge for 7 days.