Green Curry with Chicken and Rice
Main Dishes • Ukrainian
Description
Green curry with chicken and rice is considered a dish from Southeast Asia. Although it has Thai origins, the method of preparation is borrowed from Indian cuisine. Here, curry refers to a thick liquid dish with vegetables and meat (in this case, chicken), served separately with boiled rice. However, while Indian curries often include various spices, including a curry spice blend, this version emphasizes heat and a slight tanginess, which come from chili peppers and lemongrass.
Ingredients
- Star anise 2 pieces
- Sugar 1 tablespoon
- Salt to taste
- Lemon 1 piece
- Garlic 4 cloves
- Vegetable Oil 0 fl oz
- Shallot 4 heads
- Chicken Broth 0 qt
- Soy Sauce 1 tablespoon
- Coconut Milk 1 can
- Cilantro 5 oz
- Coriander essential oil 1 tablespoon
- Lemongrass 2 stalks
- Chicken Thighs 0 lbs
- Jasmine Rice 20 oz
- Grated Ginger Root 0 oz
- Toasted Cumin Seeds 1 tablespoon
- Mild Chili Spice to taste
- Ground ancho chili pepper 3 pieces
Step-by-Step Guide
Step 1
Chop the chicken thighs into small pieces.
Step 2
Fry them until they are golden brown in vegetable oil.
Step 3
Pour boiling water over the rice, cover tightly with a lid, and let it simmer on low heat for a few minutes.
Step 4
In a blender, make a curry paste by blending green chili peppers, onions, garlic, grated ginger, vegetable oil, lemon juice, most of the cilantro, and other spices and herbs.
Step 5
Pour the chicken thighs with broth, add curry paste, a little soy sauce, and coconut milk, and cook for a few more minutes. Serve with boiled rice and chopped cilantro.
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