Thai-style Green Curry with Rice

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Thai-style Green Curry with Rice
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 tablespoon Peanut oil (or vegetable oil)
1 onion (peeled and sliced)
2 cloves garlic cloves (peeled and finely chopped)
1 stalk Lemongrass (finely chopped)
2 tablespoons green Curry paste
2 cups Coconut milk
0.333 cup Chicken broth
4 Kaffir lime leaves
1 teaspoon fresh ginger (peeled and grated)
3 cups boneless, skinless Chicken breasts (halves)
1 tablespoon Fish sauce
2 tablespoons soy sauce
2 teaspoons freshly grated Lime zest
1 tablespoon fresh Lime juice
2 tablespoons granulated sugar
1 red Bell pepper (rinsed; trimmed and cut into strips)
¾ cup edible peas (rinsed and trimmed)
1.333 cups canned Water chestnut (drained)
3 cups cooked white rice (to serve)
0.333 cup chopped, fresh cilantro

Preparation steps

1.
Heat the oil in a wok or large skillet. Add the onion and stir-fry for about 2 minutes. Add the garlic, curry paste and lemongrass and stir-fry for an additional 1 to 2 minutes.
2.
Add the coconut milk, chicken broth, lime leaves and grated ginger; bring to a boil and add the chicken pieces. Reduce heat and gently simmer for 12 to 18 minutes, or until the chicken is tender and cooked through.
3.
Add the fish sauce, soy sauce, lime zest, lime juice, sugar, peppers, pea pods, and water chestnuts. Cook an additional 2 to 3 minutes or until the sugar is dissolved.
4.
Divide rice and curry among serving bowls. Garnish with chopped cilantro and serve.