Fantastic Thai Green Curry with Coconut Milk
Over a year ago
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Ingredients
Accompaniment
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Description
Every single person I know loves this thai curry - it's fantastic, and not a bit of fish sauce required!
Method
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1
Wash and roughly chop the coriander. Wash and chop the end of the salad onions. Cut the chicken into 1 inch pieces.
Put the oil in the pan/wok and heat. Add the salad onions and cook for approx 30 seconds. Add the chicken and cook on medium heat until starting to brown.
Add the coconut milk (or coconut cream if you prefer a thicker sauce), stir in both Thai Green Curry pastes (I use the Cooks Ingredients curry paste from Waitrose, which isn't very spicy, then add the Thai Taste Green Curry Paste, which makes the curry much more spicy - add as little or as much as you like to taste). Add the teaspoon of salt and bring slowly to simmer. Once simmering add HALF of the coriander (keep remainder to add later).
Simmer for 10 minutes. In the meantime, prepare the rice.
After 10 minutes once cooked take off the boil and add the remaining coriander. Serve over the rice (see tip)
Chef's Tips
TIP: If using sticky thai rice, swill a small round bowl with cold water, then pour the water out. Add the sticky rice to the bowl and pat it down. Turn out the rice onto the plate and carefully remove the bowl - the rice should stay in the same shape as the bowl. Repeat for each plate.
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