Thaï green chicken curry with baby vegetables and rice
Chicken cooked in a Thai green curry sauce made with coconut milk, green chilies, lemongrass, and kaffir lime. Served with baby vegetables such as baby corn, zucchini, and snap peas, and a side of jasmine rice. A well-balanced dish with mild heat and fresh flavors.
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Ingredients
Portions:
4
150 g
chicken breast, diced
1 tbsp
sunflower oil
50 g
onion, sliced
2 tbsp
green curry paste
200 ml
coconut milk
1 piece
lemongrass, crushed
2 pieces
kaffir lime leaves
1 tsp
cane sugar
100 g
baby corn
100 g
zucchini, sliced
50 g
snap peas
1 pinch
salt
1 pinch
ground white pepper
100 g
jasmine rice, cooked
5 g
Thai basil leaves
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of sunflower oil in a large pan over medium heat. Add 150 g of diced chicken breast and cook until browned on all sides, about 5 minutes.
- Add 50 g of sliced onion to the pan and sauté until translucent, approximately 3 minutes.
- Stir in 2 tbsp of green curry paste and cook for 1 minute until fragrant.
- Pour in 200 ml of coconut milk, then add 1 piece of crushed lemongrass and 2 pieces of kaffir lime leaves. Stir well and simmer for 5 minutes.
- Add 100 g of baby corn, 100 g of sliced zucchini, and 50 g of snap peas to the curry. Cook for an additional 5 minutes until vegetables are tender.
- Season with 1 tsp of cane sugar, a pinch of salt, and a pinch of ground white pepper. Remove from heat and stir in 5 g of Thai basil leaves.
- Serve the curry over 100 g of cooked jasmine rice.