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.

Gower's Thai Green Curry With Coconut Rice

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

  1. In a large pot, heat the green curry paste over medium heat for 1 minute.
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Pour in the coconut milk and chicken broth, then bring to a simmer.
  4. Add the red bell pepper, snap peas, fish sauce, and brown sugar. Simmer for 10 minutes.
  5. 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.
  6. Fluff the cooked rice with a fork and stir in the chopped cilantro.
  7. 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