Name: Fragrant Green Chicken Curry
Yield: 4 servings
Ingredients: 1 cup (200g) white rice; 1 1/2 cups (375ml) water; Sea salt flakes; 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

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Photo by William Meppem

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.

Editor’s note: 

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

Recipe notes

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