Green Curry with Chicken and Rice

Description

Green curry with chicken and rice is considered a dish from Southeast Asia. Although it has Thai origins, the method of preparation is borrowed from Indian cuisine. Here, curry refers to a thick liquid dish with vegetables and meat (in this case, chicken), served separately with boiled rice. However, while Indian curries often include various spices, including a curry spice blend, this version emphasizes heat and a slight tanginess, which come from chili peppers and lemongrass.

Ingredients

• Star anise - 2 pieces
• Sugar - 1 tablespoon
• Salt - to taste
• Lemon - 1 piece
• Garlic - 4 cloves
• Vegetable Oil - 0 fl oz
• Shallot - 4 heads
• Chicken Broth - 0 qt
• Soy Sauce - 1 tablespoon
• Coconut Milk - 1 can
• Cilantro - 5 oz
• Coriander essential oil - 1 tablespoon
• Lemongrass - 2 stalks
• Chicken Thighs - 0 lbs
• Jasmine Rice - 20 oz
• Grated Ginger Root - 0 oz
• Toasted Cumin Seeds - 1 tablespoon
• Mild Chili Spice - to taste
• Ground ancho chili pepper - 3 pieces

Step by Step guide

Step 1

Chop the chicken thighs into small pieces.

Step 2

Fry them until they are golden brown in vegetable oil.

Step 3

Pour boiling water over the rice, cover tightly with a lid, and let it simmer on low heat for a few minutes.

Step 4

In a blender, make a curry paste by blending green chili peppers, onions, garlic, grated ginger, vegetable oil, lemon juice, most of the cilantro, and other spices and herbs.

Step 5

Pour the chicken thighs with broth, add curry paste, a little soy sauce, and coconut milk, and cook for a few more minutes. Serve with boiled rice and chopped cilantro.

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