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Easy Asian Recipes by Jen Lim

Fresh and delicious meals from my kitchen.

Chicken, Curries, Dinner, Lunch, One pot, Rice, Rice & Noodles, Uncategorised · 15 August 2021

Thai Green Curry with Fluffy Jasmine Rice (under 30 minutes)

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This is how you make Thai Green Curry using store-bought paste, without compromising on flavour! The trick is to ‘freshen up’ the paste with additional spices/herbs. This is my technique on most nights when I want a good dish with low effort – the original recipe is by Recipe Tin Eats, who was my go-to when I first started cooking.

Thai green curry in blue china bowl

Thai Green Curry with Fluffy Jasmine Rice (under 30 minutes)

Quick and easy using store bought jar paste, without comprising on flavour.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Course Dinner, Lunch
Cuisine Thai, Thailand
Servings 5 people

Ingredients
  

Curry paste

  • 3 tablespoon Curry paste (store bought)
  • 1.5 tablespoon Garlic cloves
  • 1.5 tablespoon Fresh ginger minced
  • 1 tablespoon Lemongrass paste (store bought or mince yourself using fresh lemongrass)

Steamed rice

  • 1 cup Rice of choice (I recommend Thai jasmine)

Vegetables

  • 1 cup Chicken thighs
  • 1 cup Eggplant
  • 1 cup Sweet potato (chopped into small cubes so they cook through in the curry)
  • 1 cup Broccoli
  • 1 teaspoon Sugar
  • A pinch Salt
  • 1 teaspoon Fish sauce
  • Kaffir lime leaf
  • ½ of a Lime juiced
  • 1 cup Snow peas
  • 10 Thai basil leaves (or Vietnamese mint leaf)

Garnish

  • Fried shallots
  • Coriander (optional)
  • Chilli slices (optional)

Instructions
 

Prepare rice and vegetables

  • Cook your rice (so it is ready to serve when the curry is done). Wash and chop all your vegetables required for the curry.

Start the curry

  • Heat oil in a heavy based skillet or pot over medium high heat. Add curry paste (and garlic, ginger and lemongrass) and cook for 2 to 3 minutes. Add chicken broth and coconut milk, mix to dissolve paste. Add 1 tsp fish sauce, 1 tsp sugar.
  • Add kaffir lime leaves (they don't need to be chopped, just chuck in the leaves to make it fragrant). Mix then bring to simmer.
  • Add chicken and sweet potato. Stir then lower the heat to medium so it's bubbling gently. Cook 7 minutes.
  • Add eggplants and broccoli, cook for 5 minutes until soft.
  • Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
  • Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that's how it's should be. DO NOT keep simmering – sauce will darken.
  • Serve curry over Jasmine rice.
Keyword Curries, Curry, Thai Green Curry

Posted In: Chicken, Curries, Dinner, Lunch, One pot, Rice, Rice & Noodles, Uncategorised

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