With the curry paste prepped ahead, this flavorful Thai-inspired curry comes together in just about 20 minutes. This method for steaming the rice will work well for most varieties of white rice, including basmati and jasmine. 

　　

Ingredients

4 servings

　　

For the rice:

1 cup (200g) white rice

　　1 1/2 cups (375ml) water

　　Sea salt flakes

　　

For the curry:

1 x quantity Thai Green Curry Paste

　　1 (400ml/13.5oz) can coconut milk

　　1 cup (250ml) chicken stock

　　8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered

　　2 tablespoons fish sauce

　　4 makrut lime leaves, stems removed and finely shredded

　　1/2 cup coriander (cilantro) leaves

　　1/2 cup (80g) roasted cashews, roughly chopped

　　1 long green chile, thinly sliced

　　Lime wedges, to serve

　　

Make the rice:

Step 1

Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.

　　

Make the curry:

Step 2

Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.

　　Editor’s note: 

　　As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.