Ingredients:
1 Tablespoon of Thai Green Curry Paste (Mae Ploy Green Curry Paste )
250 ml Coconut Milk (400 ml cans can be used as well, but I find them a little bit watery)
2 Tablespoon Coconut Oil
50 ml Water
2 Boneless Chicken Breast
1 Small Onion
1 Red Bell Pepper
1 Zucchini
1 Hot Red Pepper
5 Kafir Lime Leaves
1 Lemon
2 Tablespoons Thai Fish Sause
1 Tablespoon of sugar
1 handful of basil leaves
For the rice:
1 liter water
2 hands of Pandan rice
Sprinkle of salt
Step 1.
Fill a pan with 1 liter of water and get it to boil. When it boils add a sprinkle of salt and add two full hands of Rice. Cook the rice for 10 minutes (depended on the rice). In the meantime take the chicken breast and cut it in nice thin slices.
Step 2.
Put a pan on the heat and add two spoons of coconut oil. Heat it up and add one tablespoon of Green Curry paste ( I use Mae Ploy brand) (Use more or less if you want a hot or mild curry. This needs some training and tasting, so I advise to begin with less. You can always add some more if you want!). Stir the paste until the oil and paste are sweating and you can smell the curry!
Step 3.
When the curry paste is heated up add the 250 ml coconut milk and stir until it has solved in the coconut milk. Add some (50 ml) water if the milk is too thick and heat it up until it starts to boil again. Add the sliced chicken to the boiling curry Stir until every piece is covered in the soothing curry mixture. Add the Kafir lime leaves. Cook until the chicken is done.
Step 4. In the meantime cut the vegetables. Add the cut zucchini and onion to the curry and let it boil for 5 minutes. Your rice has been cooking steadily so probably your rice is cooked now! So it's time to drain it! After draining the rice put it back in the pan with the lid on so it stays nice and warm :)
Step 5.
Now the nice part has come, the seasoning! But beware, always taste the curry before adding any seasoning. Know that some curry paste is a bit salty so before adding any fish sauce or condiment taste it! Add 2 tablespoons of fish sauce and 1 teaspoon of sugar (If you like a bit sweeter curry) Add the red bell pepper and hot red pepper and let it simmer for 2 minutes. We are almost done!
Step 6.
Take the curry from the heat and add a handful of basil leaves (if you have access to thai basil leaves, perfect! It makes the dish even more delicious) and sprinkle some lemon juice over the curry and stir. Now the finishing touch.
Scoop the rice in a small bowl and press it in the bowl. Take the plate and put the bowl on it up side down, when you lift the bowl there should be a nice white bowl shaped mountain of rice on it! Scoop some delicious Thai Green Curry next to rice and sprinkle some basil leaves on top.
Yummie!