Gower's Thai Green Curry With Coconut Rice
Gower's Thai Green Curry with Coconut Rice is a delicious and aromatic dish that brings the flavors of Thailand to your kitchen. This recipe combines the fragrant and spicy green curry with creamy coconut rice for a satisfying meal.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a large pot, heat the green curry paste over medium heat for 1 minute.
- Add the chicken and cook until browned, about 5 minutes.
- Pour in the coconut milk and chicken broth, then bring to a simmer.
- Add the red bell pepper, snap peas, fish sauce, and brown sugar. Simmer for 10 minutes.
- Meanwhile, rinse the jasmine rice until the water runs clear. In a separate pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Fluff the cooked rice with a fork and stir in the chopped cilantro.
- Serve the green curry over the coconut rice, garnished with lime wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 28g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Large spoon Saucepan
Tools
Fork Lime squeezer (optional)
Serving suggestions
Serve the Thai Green Curry with Coconut Rice alongside a refreshing cucumber salad or steamed vegetables for a complete meal.
Tips & tricks
For a vegetarian option, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
Cost
$20