Recipe

Thai Green Chicken Curry with Sticky Rice

Image for Thai Green Chicken Curry with Sticky Rice

Serves 4



Ingredients



Marinade



1 tbsp vegetable oil


100g green Thai paste


4 free range chicken breasts, diced



Sauce



2 tbsp vegetable oil


300g onion, peeled and chopped


3 garlic cloves, peeled and chopped


1 red chilli, deseeded and finely chopped


1cm piece fresh grated ginger, peeled and grated


1 stick lemon grass, finely chopped    


30g fresh coriander, roughly chopped


1 x 400ml can coconut milk


4 fresh, frozen or dried kaffir lime leaves


½ tsp ground turmeric


100ml chicken stock


20g fresh basil


1 red pepper, sliced



Sticky Rice



300g jasmine rice, washed and drained


1  lime, juice and zest


2  fresh, frozen or dried kaffir lime leaves


¼ tsp salt



 



Method






  1. Mix the marinade ingredients together in a bowl add the the chicken mix well. Cover the bowl then place in the fridge to marinate for at least 4 hours or overnight.


  2. To prepare the sauce heat the 1 tbsp oil in a pan then gently fry the onion, garlic, chilli, ginger and lemongrass for 5 minutes until softened but not coloured.


  3. Add the coriander, coconut milk, the lime leaves, turmeric and chicken stock. Gently bring to the boil then simmer, covered for 20 minutes. Remove from the heat, add the basil and blend until smooth with a hand blender.


  4. Meanwhile heat the remaining oil in a pan, add the chicken and marinade, and stir-fry over a moderate heat for 15 minutes.


  5. Pour the sauce into the pan with the peppers and simmer for 5-10 minutes or until the chicken is cooked through.


  6. Meanwhile add all the rice ingredients to a saucepan with a tight fitting lid and pour over 600ml of boiling water. Bring to the boil, and then turn the heat to low and cover the pan tightly with a lid


  7. Cook for 10-12 minutes without uncovering the pan then transfer to a warm serving dish and serve with the Thai green curry.



Wine pairing



Depending on how hot the curry is, a slightly mild curry is much easier to match than a hot one and the type of the meat used. Thai curries also tend to be hotter than Indian curries, due to the different use of spices. Bearing that in mind, an off-dry Riesling like the one below would be a suitable choice.



Recommendation: Nonnberg Riesling Spätlese, Flick, 2015, Rheingau (£23.99, available at The Winery)


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