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:
For the curry:
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.
As part of ourarchive repair project, this recipe has been updated to remove an offensive word for makrut lime.
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Reviews (12)
Back to TopGreat, quick, simple recipe! Vegetables put it over the top! When the chicken was almost done I added sliced ginger and slivered yellow peppers. For the last minute I added julienned zucchini and sliced sugar snap peas. I used all of the toppings per the recipe, resulting in a well balanced, spicy, tart, delicious dinner!
starchgirl
Cleveland
3/9/2020
The comments are way too funny. The one's that cannot figure out the recipe should not be cooking. Who in the hell adds potatoes to Thai food? Oh, a Brit. LMFAO!
filipinogringo
Manila
4/7/2019
I too am rating this 4 forks to counter the 1-fork ratings of the comprehension challenged people who rated this recipe.
loriltx
Houston
4/6/2019
Such a great recipe. Yummy.
Anonymous
WA
5/27/2018
This was really super! We loved it!
Anonymous
AZ
5/27/2018
Donna has chosen not to use thai or pea aubergines here. So be it, it's still a fine dish. My modification is pure Brit. I add potatoes and mushrooms after the coconut milk and simmer gently.
paul_10
Thailand
10/20/2017
@quantity of paste >> 1 to 2 Tbsp, or more if you prefer it really spicy. (Just to be clear: I have *not* yet made this recipe. I have made other similar curry dishes, however.)
kanderso66
Finland
10/20/2017
The words “Thai Green Curry Paste” are a link to that recipe. You would use one full green curry paste recipe for this dish. I’m rating it 4 forks to counter the 1 fork ratings.
Anonymous
Oakland
10/20/2017
Yes! Please fix or clarify the amount of curry paste. I was so excited to make this! Won’t now until I gain clarity.
StephL
Woodbury, MN
10/20/2017
Had to rate a 1 because ingredient list is not clear: What does "1 x quantity Thai Green Curry Paste" mean?
annandmi
California
10/19/2017
Exactly how much green curry paste is "1x quantity"?
Anonymous
Arizona
10/19/2017
