Thai Green Chicken Curry With Garlic Infused Rice & Spring Onions.

I've eaten thai green curry a few times but this was the first time making it myself & yes it was delicious, well that's what the family said. I didn't realize how simple it was until I gave it a go. To get maximum flavor I thought I'd go the extra mile by making my own green curry paste & coriander pesto, I know I like being extra but Omy it certainly did make a difference, the flavors were so intense. If you haven't got the time then don't panic, shop brought is perfectly okay, I just seem to have so much time in my hands, so here it is.

Ingredients for the green curry (serves 6)

2 tbsp olive oil

2 small onions finely chopped

1 1/2 tbsp salt 

4 small garlic cloves minced

1 1/2 pound chicken cut into cubes

2 1/2 tbsp thai green curry paste 

3 tbsp coriander pesto (instructions below)

350 ml chicken stock

400ml coconut milk with 200ml coconut cream

4 small potatoes chopped into cubes skin off

1 lime zest and juice

Handful of chopped spring onions and extra for garnish

Ingredients for coriander pesto

Handful of roasted unsalted peanuts

3/4 cup of chopped coriander

50g crumbled goats cheese

1 garlic clove

Splash of lemon juice 

Salt & pepper to season

Blitz all the pesto ingredients together & set aside.

Method for the Curry 

In a large saucepan heat up the olive oil and add the onions,  braise them for a few minutes until they are translucent and slightly browning, add in the garlic and continue cooking. Add in 2 1/2 tbsp of your home made/shop bought green curry paste and mix well,  add your chicken and coat well with the sauce. Add in 3 tbsp of your coriander pesto and stir again until all the chicken is coated. Add your stock and let it simmer. After a few minutes add in the coconut milk and cream, lime zest, juice, salt and stir once more. Lastly add in the chopped potatoes and leave it on low until the potatoes are cooked,  add in the spring onions and set aside whilst you make the rice.

Ingredients for the garlic infused rice

2 cups of rice

2 cups boiling water

3 garlic cloves minced

2 tbsp olive oil

2 tbsp salt

2 tbsp butter

Method

Heat up the olive oil in a heavy based pan,  add in the garlic. Mix and once they are browned add in the rice, salt and boiling water & stir on high heat.  Let more than half the water cook down, stir the rice & leave it on very low heat and cover, keep stirring every few minutes so the rice don't stick to the bottom of the pan. It'll take about 15 minutes for the rice to cook, once its soft add the 2 tbsp of butter and fluff the rice up using a fork, serve immediately with the thai green curry & garnish with spring onions.