Thai Green Curry
Serving Size: 4 portions
Can easily double the recipe to serve 8 or have plenty left over for lunches
Ingredients
Jasmine Rice
1 cup jasmine rice-well rinsed
1 ½ cups water
1 star anise
½ teaspoon salt
½ head broccoli
Curry
½ brown onion
2 cm piece of ginger root, finely grated
1/2 -1 tablespoon Thai green curry paste
1 can coconut milk
2 teaspoons fish sauce
1 ½ teaspoons brown sugar
300 grams chicken thighs cut into thin strips
Juice ½ lime (cut the lime lengthwise and use remainder for wedges when serving)
2 baby bok choy, ends trimmed and cut into strips
Optional coriander leaves and chilli floss
Method
For the rice
Put the washed rice, water, star anise and salt in a large pot and bring to the boil
As soon as it boils, cover the pot with a tight-fitting lid and reduce to the lowest heat and leave it to cook for 12 minutes
Turn off the heat and allow the rice to steam for 8 minutes. Don’t be tempted to lift the lid during this process
While the rice is cooking and steaming, finely chop the broccoli (including the stalk). Put the broccoli and a pinch of salt in a bowl and cover with boiling water
Leave to sit 5-7 minutes until bright green and tender, strain and set aside
For the curry
Heat a splash of oil in a casserole pan and add the onion and ginger
Cook for 3 minutes or until softened
Add the curry paste and ¼ cup of the coconut milk to form a thin paste and stir to combine
Add the remaining coconut milk, fish sauce and the sugar
Bring the curry to a gentle and simmer
Add the chicken pieces and continue to cook about 10 minutes or until the chicken is cooked through
Add the lime juice and bok choy
Remove from the heat, season and mix well
TO SERVE
When the rice has finished steaming, remove the star anise and fluff up the rice with a fork
Gently fold through the broccoli
Put servings of rice in a bowl and top with the curry
Sprinkle with coriander leaves and chilli floss with a wedge of lime on the side
