Thai Green Curry with Season Coconut Jasmine Rice - ★Cooking Recipes★

A green curry with chunks of chicken thigh, baby spinach cashews and green onions served over steamed rice with cilantro.
Directions for: Thai Green Curry with Season Coconut Jasmine Rice

Ingredients

Chicken

2 lb(s) (900 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (3.8 cm) cubes

2 Tbsp (30 mL) Thai green curry paste

1 red Thai chilli pepper, minced

1 tsp (5 mL) salt

2 Tbsp (30 mL) lemongrass, minced

Curry

4 Tbsp (60 mL) unsalted butter

2 cups (500 mL) coconut milk

4 cups (1 L) baby spinach

1 cup (250 mL) cashews, roughly chopped

2 Tbsp (30 mL) fish sauce

Salt, to taste

4 Tbsp (60 mL) cilantro, roughly chopped

4 green onions, finely chopped

Steamed Rice

2 cups (500 mL) long-grain rice

Water, to cover

Directions

Chicken

1. Toss the cubed chicken with the curry paste, chili pepper, salt and lemongrass until the chicken is completely coated.

2. Marinate for 20 minimum minutes or overnight.

Curry

1. Melt the butter in a large pot over medium-high heat, be careful not to brown the butter.

2. Once melted, add the marinated chicken and saut until the chicken is no longer translucent but do not cook the chicken through, about 5-7 minutes.

3. Add half of the coconut milk and bring the pot to a simmer over medium heat until the chicken is cooked, about 10 minutes.

4. In a blender, add the remaining coconut milk, spinach, and cashews, puree. Add to the chicken mixture.

5. Add fish sauce to the curry, taste, season with salt and add more curry paste if desired.

6. Serve curry over steamed rice with cilantro and green onion.

Steamed Rice

1. Wash the rice under running water. Rub the grains together between the palms of your hands. Continue until the water runs clear, about 2 minutes.

2. Place rice in a covered saucepan; add water to inch (1.25cm) above the rice; put on high heat.

3. As soon as it boils rapidly, reduce heat to medium low heat and simmer for 10 minutes.

4. Remove pot from burner keeping the lid on; let the rice rest undisturbed for five minutes.

5. Fluff the rice with a fork before serving.

See more: Asian, Chicken, Dinner, Main, Nuts, Rice/Grain, Vegetables, Thai