Thai Green Chicken Curry with Homemade Paste and Rice
Difficulty Elevated
Cuisine Thai
Diets Omnivore, Gluten-Free
Yield 4 Servings
Nutrition Facts
Thai Green Chicken Curry with Homemade Paste and Rice
A elevated Thai dish perfect for omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Chicken Curry
Ingredientssubstitutes
Chicken Curry
chicken fillet
-
500g
canned coconut milk
-
400ml
zucchini
-
150g
bell peppers
-
100g
fish sauce
-
30ml
white sugar
-
10g
basil
-
10g
canola oil
-
20ml
Chicken Curry Instructions
Prep
1. SAFETY: Slice the chicken fillet into bite-sized strips. Thoroughly wash your hands and cutting board after contact with raw poultry.
2. Slice the zucchini into rounds and the bell peppers into thin strips.
Cook
3. Heat canola oil in a wok or large pot over medium heat. Add 3-4 tablespoons of the homemade curry paste and fry for 2 minutes.
4. Add the chicken strips to the wok and sear for 3 minutes until the outsides are white.
5. Pour in the canned coconut milk. Add the zucchini and bell peppers. Bring to a light simmer and cook for 10-12 minutes.
Serve
6. Stir in the fish sauce and white sugar. Adjust seasoning to taste. Finish by folding in fresh basil leaves just before serving.
Homemade Green Curry Paste
Ingredientssubstitutes
Homemade Green Curry Paste
chili peppers
-
40g
shallots
-
50g
garlic
-
20g
lemongrass
-
30g
ground ginger
-
1tsp
coriander seeds
-
1tsp
cumin seeds
-
1tsp
cilantro
-
15g
lime
-
15g
Homemade Green Curry Paste Instructions
Prep
1. Toast the coriander seeds and cumin seeds in a small pan over medium heat for 2 minutes until fragrant.
2. Finely chop the green chili peppers, shallots, garlic, and lemongrass stalks.
3. Zest the lime and squeeze the juice into a small bowl.
Cook
4. In a blender or mortar and pestle, combine the toasted seeds, chopped aromatics, lime zest, lime juice, ground ginger, and cilantro. Process until a smooth green paste forms.
Steamed Rice
Steamed Rice Instructions
Prep
1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
Cook
2. Place rice in a pot with 450ml of water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover with a tight lid, and simmer for 15 minutes.
Serve
4. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving with the curry.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
chili peppers
bell peppers
eggplant
paprika
Instead of
shallots
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
lemongrass
basil
chives
cilantro
Instead of
ground ginger
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
coriander seeds
black peppercorns
cardamom pods (black)
cardamom pods (green)
Instead of
cumin seeds
black peppercorns
cardamom pods (black)
cardamom pods (green)
Instead of
cilantro
basil
chives
dill
Instead of
lime
clementine
grapefruit
lemon
Instead of
chicken fillet
chicken breast
chicken drumstick
chicken sausages
Instead of
zucchini
acorn squash
butternut squash
chayote
Instead of
bell peppers
chili peppers
eggplant
paprika
Instead of
fish sauce
gochujang
hoisin sauce
oyster sauce
Instead of
white sugar
brown sugar
glucose
honey
Instead of
basil
chives
cilantro
dill
Instead of
canola oil
extra virgin olive oil
grapeseed oil
olive oil
Instead of
white rice
cornmeal
instant oats
pearled barley