Thai Green Curry with Chicken

Instructions

1. Step 1

   Place the rinsed rice in the saucepan and add the water. Bring to a boil over high heat.

   Ingredients used: 300.0 gr Jasmine Rice, 450.0 ml Water

   Cookware: saucepan

2. Step 2

   Cover, reduce to low heat, and cook until the water is absorbed and the rice is tender.

   Timer: 15 min (fixed)

   Cookware: saucepan

3. Step 3

   Remove the rice from the heat and leave it covered to rest.

   Timer: 10 min (fixed)

   Cookware: saucepan

4. Step 4

   Heat the vegetable oil in the pot over medium heat. Add the green curry paste and cook, stirring, until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 75.0 gr Green Curry Paste, 15.0 ml Vegetable Oil

   Cookware: pot

5. Step 5

   Stir ¾ cup (200 ml) of the coconut milk into the curry paste and cook until smooth and aromatic.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 ml Coconut Milk

   Cookware: pot

6. Step 6

   Add the chicken and stir until every piece is coated and the exterior is no longer pink.

   Timer: 4 min (fixed)

   Ingredients used: 600.0 gr Chicken Thigh

   Cookware: pot

7. Step 7

   Add the remaining 2 ½ cup (600 ml) coconut milk, chicken stock, fish sauce, palm sugar, and lime leaves. Bring to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock, 600.0 ml Coconut Milk, 30.0 ml Fish Sauce, 6.0 piece Makrut Lime Leaves, 15.0 gr Palm sugar

   Cookware: pot

8. Step 8

   Add the eggplant and bamboo shoots. Simmer over low heat until the eggplant is tender.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Bamboo Shoot, 250.0 gr Eggplant

   Cookware: pot

9. Step 9

   Add the bell pepper and simmer until just tender and the chicken reaches an internal temperature of 74°C.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Red Bell Pepper

   Cookware: pot

10. Step 10

    Remove the curry from the heat, then fold in the Thai basil and lime juice. Serve with the rested jasmine rice.

    Ingredients used: 15.0 ml Lime Juice, 20.0 gr Thai Basil

    Cookware: pot, saucepan