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Thai Green Chicken Curry & Brown Rice

Thai Green Chicken Curry & Brown Rice

Name: Thai Green Chicken Curry & Brown Rice
Total time: 1 min 37 s
Yield: 1
Ingredients: 0.5 teaspoons Refined Oil; 0.5 unit Carrot-regular; 2 pieces Haricot Bean; 0.33 cups Raw Brown Rice; 0.5 teaspoons Salt; 1 pinch Pepper; 1 unit Spring Onion; 0.25 unit English Cucumber; 0.5 unit Capsicum Red-regular; 0.5 teaspoons Honey; 0.5 teaspoons Sesame Oil; 0.5 glasss Coconut Milk; 1 tablespoon Green Thai Curry Paste; 4 leafs Kafir Lime Leaf; 1 unit Green Chillies; 1 piece Broccoli; 8 leafs Basil; 1 piece Pea Brinjal; 0.25 unit Zucchini Green; 0.25 unit Zucchini Yellow; 2 units Button Mushrooms; 1 small piece Baby Corn Peeled; 1 unit Chicken Breasts

Time1 Hr

DifficultyIntermediate

Serves1

A restaurant-style treat at home, try this flavourful Thai green curry that envelopes succulent pieces of chicken. With a coconut milk base, this recipe is much easier than it looks. The curry is best enjoyed with some wok-tossed vegetable brown rice. - Low-fat, high-protein chicken breast - Coconut milk rich in good fat

Ingredients

Dry Grocery

Refined Oil

0.5 teaspoons

Salt

0.5 teaspoons

Honey

0.5 teaspoons

Sesame Oil

0.5 teaspoons

Fruits & Vegetables

Carrot-regular

0.5 unit

Haricot Bean

2 pieces

Spring Onion

1 unit

English Cucumber

0.25 unit

Capsicum Red-regular

0.5 unit

Kafir Lime Leaf

4 leafs

Broccoli

1 piece

Basil

8 leafs

Pea Brinjal

1 piece

Zucchini Green

0.25 unit

Zucchini Yellow

0.25 unit

Baby Corn Peeled

1 small piece

Poultry

Chicken Breasts

1 unit

Other

Raw Brown Rice

0.33 cups

Pepper

1 pinch

Coconut Milk

0.5 glasss

Green Thai Curry Paste

1 tablespoon

Green Chillies

1 unit

Button Mushrooms

2 units

Directions

Heat Oil in a wok and saute the boiled and chopped Carrots and Beans.

Add boiled Rice and saute. Add Salt and Pepper.

Continue sauteing till rice is hot.

Garnish with Spring Onion.

Serve hot.

Cut Cucumber and Red Bell Pepper into Julienne.

Place in a bowl and add Salt.

Leave to sweat for 30 mins.

Drain and squeeze out all the water.

Place in a bowl and toss with Honey and Sesame Oil.

Store chilled till use.

Heat Oil in a pan and add Coconut Milk.

Add Thai Green Curry Paste and bring to boil. (The paste is available off-the-shelf)

Bring to a boil and simmer.

Then add Lime Leaves, Broccoli, Yellow Zucchini, Green Zucchini, Pea Aubergines, Basil Leaves, Chillis, Beans, Carrots, Red Bell Pepper, Baby Corn and Mushrooms.

Add the Chicken and bring to a boil and simmer till chicken is tender. Mix well.

Check seasoning. Garnish with Basil Leaves. Serve along with Brown rice and Asian Salad.

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Thai Green Chicken Curry & Brown Rice

Ingredients

Dry Grocery

Fruits & Vegetables

Poultry

Other

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We hope you had fun making it! Enjoy the meal.