Green Curry chicken with jasmice rice

Green Curry chicken with jasmice rice

Ingredient for green curry paste
Onion 60 gms
Garlic 40 gms
Galangal 60 gms
Green chilli 25 gms
Big green chilli 30 gms
Kaffir lime leaves 20 gms
Lemon grass 30 gms
Coriander root 20 gms
Coriander 20 gms
Coriander seeds 20 gms
Cumin seeds 20 gms

Thai green curry chicken
Curry paste 70 gms
Coconut milk 100 ml
White eggplant (diced) 50 gms
Pea aubergines 50 gm
Thai chilli diamond 10 gm
Sweet basil 15 gms
Chicken 200 gms
Light soy sauce 10 ml

Jasmine rice
Ingredients
Jasmine rice 100 gms
Water 2 times of rice

Method
Boil together onion, garlic and galangal. Blanch green chilli and keep aside. Blend the ingredients to a fine paste. In a heavy bottom pan, add oil, saute paste, coconut milk and stock. Keep cooking till curry starts leaving oil. In a seperate pan, add curry and pea aubergine, white eggplant and boil the curry. Add chicken and cook. Finish with thai chilli and sweet basil and light soy sauce. Serve hot with jasmine rice

Jasmine rice
Method
Wash drain jasmine rice. In a rice cooker, placed drained rice and add two times the water and cook till rice gets done

Sparkling Rice

Sparkling Rice

Ingredients for Sparkling Rice

1 tbsp sugar
3 Chinese mushrooms
500 gm long grain rice, washed, drained and cooked
2 tbsp vegetable oil
4 spring onions, finely chopped
100 gm peeled and boiled prawns
100 gm chicken breast, finely chopped
100 gm ham, sliced
100 gm bamboo shoots, dices
100 gm shelled peas
2 tbsp seasame oil
1 tbsp vinegar
Chopped coriander leaves
1 tsp finely chopped garlic
1 tsp finely chopped ginger
Sliced yellow pepper for garnish

Method for Sparkling Rice

Soak mushrooms in hot water for 15-20 min. Drain and squeeze dry. Discard hard stalks and slice caps. Set aside. Heat oil in a wok till it smokes. Add spring onions, garlic and ginger stir-fry for 1 min. Add mushroom, prawn, chicken, ham and bamboo shoots. Stir-fry for 3-4 min until chicken changes colour. Stir in peas, stir fry until peas are done. Add cooked rice, soya sauce, vinegar and sugar, mix well and stir fry for 2 min. Sprinkle with seasame oil. Remove, place in a plater and allow to cool, garnish with coriander leaves and sliced yellow pepper.