Thai Green Chicken Curry

• Jasmine Rice(280 g)
• Chicken thigh(600 g)
• Rapeseed Oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Green curry paste(3 tbsp)
• Coconut milk(400 ml)
• Chicken Broth(200 ml)
• Fish sauce(1½ tbsp)
• Brown sugar(2 tsp)
• Kaffir Lime Leaves(4)optional
• Green beans(200 g)
• Thai Basil(15 g)
• Lime(1)
• Salt(1 tsp)

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Thinly slice the {Onion}, finely chop the {Garlic}, grate the {Ginger}, trim the {Green beans}, and cut the {Chicken thigh} into bite-size irregular pieces.

   ~13 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 560ml water and half of the {Salt}. Bring to a boil, cover, and cook on low until tender.

   ~12 min

3. 3

   Heat the {Vegetable oil} in a large deep pan over medium heat. Add the {Onion} with the remaining {Salt} and cook until softened. Stir in the {Garlic}, {Ginger}, and {Green curry paste} and cook until fragrant and glossy.

   ~5 min

4. 4

   Add the {Chicken thigh} and stir for 2 minutes to coat in the curry base. Pour in the {Coconut milk}, {Chicken Stock}, {Fish sauce}, and {Brown sugar}. Add the {Kaffir Lime Leaves}, if using, and bring to a gentle simmer.

   ~4 min

5. 5

   Simmer the curry gently until the chicken is cooked through and the sauce has thickened slightly. Add the {Green beans} for the last few minutes so they stay bright and tender.

   ~12 min

6. 6

   Turn off the heat. Stir in most of the {Thai Basil} and squeeze in half the {Lime}. Fluff the rice, remove the lime leaves if you like, then serve the curry over rice with the remaining {Thai Basil} and the rest of the {Lime} cut into wedges.

   ~4 min