Chicken and Coconut Thai Curry Rice

cook 30 mins
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons finely grated fresh root ginger
  • 2 tablespoons Thai green curry paste
  • 325 g (11 oz) chicken mini-fillets
  • 1 red pepper, cored, deseeded and thickly sliced
  • 250 g (8 oz) jasmine rice
  • 400 ml (14 fl oz) coconut milk
  • 300 ml (1/2 pt) chicken stock
  • salt and pepper
  • handful of chopped basil, to garnish
  • lime wedges, to serve
  • Heat the oil in a large, flameproof casserole dish or heavy-based saucepan. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger and curry paste and cook for a further 1 minute. Add the chicken and red pepper, followed by the rice, and stir well.
  • Pour in the coconut milk and stock and season to taste. Bring to the boil, then reduce the heat and simmer for about 10 minutes until nearly all the liquid has boiled away.
  • Turn the heat down as low as it will go, cover the pan and cook for a further 5 minutes or until the rice is cooked through. Sprinkle over the basil and serve the rice hot with lime wedges for squeezing.
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