Enjoy the exotic spices and smells cuisine straight from Thailand with this well-known and much loved dish. A sweet and spicy green curry broth is infused with creamy coconut milk to make a perfect base for ginger rice with grilled chicken. Don’t worry it’s not tough to make and this dish will have everyone craving a trip to SE Asia, in search of these same bold flavors and spices!
What You’ll Need:
1 Package of Chicken breast fillets
1 Can of coconut milk (Thai brands work best)
Package or bottle of Green Curry Paste
Basmati or Long-Grain Rice
Assorted Vegetables – cabbage, green beans, broccoli, carrots, baby corn, mushrooms, red bell pepper, or any others in your fridge
Fresh Chili Peppers (optional)
Salt and Pepper
Canola Oil/Olive Oil
Open package of Chicken Breasts, rinse with water, and drizzle with Olive Oil and salt. Wash and chop vegetables and set aside. Shave 1 piece of fresh ginger and set aside.
(1) Place large pot on medium heat. When warm add a splash of Canola Oil or similar product, then one clove of finely diced garlic, shaved ginger, and 1/2 diced onion. Let simmer for 1-2 minutes until onions become translucent and then add in vegetables (add firmest vegetables first such as carrot and baby corn) and sprinkle with salt. After several minutes stir and add all remaining vegetables (mushrooms or green beans, etc.). Let simmer until vegetables have softened slightly but still remain crisp. Open can of Coconut milk and add 3/4 of can and stir. Throw in 1 tablespoon of green curry paste and mix, then let simmer on Medium heat. Add more green curry paste or chili peppers to taste. Time 25 minutes.
(2) Place pot on high heat and add 1 cup of rice and two cups water, bringing to boil. Slice 1 piece of ginger in half and add to rice. Continue to stir and reduce heat slightly. Time 15-20 minutes.
(3) Once the rice is underway, place a skillet on medium/high heat and when warm, add chicken breasts with several slices of fresh ginger and cover. Let simmer and when the chicken begins to cook through and change color, flip and place cover on top. Time: 15 minutes.
Add a large scoop of ginger rice to a large rounded plate or bowl and then pour green curry and vegetables onto the rice and around the rice. Slice chicken breast and add on top and serve.
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