Jack's Thai Green Curry With Coconut Rice

Total Time
40mins
Prep 20 mins
Cook 20 mins

From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice.

Ingredients Nutrition

Directions

  1. COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
  2. CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
  3. GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
  4. Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
  5. The remaining curry paste will keep covered in the fridge for 7 days.
Most Helpful

4 5

I have never made homemade green curry before, it was very easy to do. This recipe took a lot of time to prepare, but was well worth the effort. The curry was fresh and raw tasting. The coconut rice was perfect. Together they created a lovely meal. Made exactly as written except that I omitted the green beans, as mine were no longer good. Thank you so much for sharing your recipe I'mPat.