Green Chicken Curry With Coconut Rice -

Green Chicken Curry With Coconut Rice

Ingredients

4 spring onions (scallions), trimmed and roughly chopped
1-2 fresh green chillies, seeded and roughly chopped
2cm/¾in piece of fresh root ginger, peeled
2 garlic cloves
5ml/1 tsp Thai fish sauce
Large bunch of fresh coriander (cilantro)
Small handful of fresh parsley
30-45ml/2-3 tbsp water
30ml/2 tbsp sunflower oil
4 skinless, boneless chicken breasts, cubed
1 green (bell) pepper, seeded and finely sliced
75g/3oz piece of creamed coconut dissolved in 400ml/14fl oz/1⅔ cups boiling water
Salt and freshly ground black pepper

For the rice

225g/8oz/generous 1 cup Thai fragrant rice, rinsed
75g/3oz piece of creamed coconut dissolved in 400ml/14fl oz/1⅔ cups boiling water
1 lemon grass stalk, quartered and bruised

Details

Serves: 4

Method

1. Process the spring onions, chillies, ginger, garlic, fish sauce, fresh herbs and water to a smooth paste in a food processor or blender.

2. Heat half the oil in large frying pan. Fry the chicken cubes until evenly browned. Transfer to a plate.

3. Heat the remaining oil. Stir-fry the green pepper for 3-4 minutes, then add the chilli and ginger paste. Fry, stirring, for 3-4 minutes until the mixture becomes fairly thick.

4. Return the chicken to the pan and add the coconut liquid. Season. Bring to the boil, lower the heat; half cover the pan and simmer for 8-10 minutes.

5. When the chicken is cooked, transfer it with the peppers to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes until it is well reduced and fairly thick.

6. Meanwhile, put the rice in a large pan. Add the coconut liquid and the bruised pieces of lemon grass. Stir in a little salt, bring to the boil, then lower the heat, cover and simmer very gently for 10 minutes, or for the time recommended on the packet. When the rice is tender, discard the pieces of lemon grass and fork the rice on to a warmed serving plate.

7. Return the chicken and peppers to the green curry sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice, and serve immediately.

COOK'S TIP:- Lemon grass features in many Asian dishes, and makes the perfect partner for coconut, especially when used with chicken. In this recipe, bruise the tough, top end of the lemon grass stem in a pestle and mortar before use.

Energy 699Kcal/2963kj; Protein 65.4g; Carbohydrate 82.9g of which sugars 18.2g; Fat 14.2g of which saturates 3g; Cholesterol 163mg; Calcium 184mg; Fibre 3.2g; Sodium 448mg

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