Jack's Thai Green Curry With Coconut Rice |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice. Ingredients:
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 white 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) |
Directions:
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.
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