10 February, 2021
Thai Green Curry
Apartment Eats may be born and raised in the USA, but cooking brings people together from all over the world. Today, we’re partnering with Optiplan Kitchens in the UK for a delicious recipe that you can enjoy anywhere, anytime. If your kitchen is in need of a freshening up, take a look at their inspiration board. Even if you’re outside of the UK, you can still find ideas for how to bring your cooking space up to speed with the modern era. AE’s home kitchen is desperately in need of some TLC, how about yours?
No matter where you cook, plate, and congregate, every space needs food, and what better dish to make than a fragrant, fresh curry? We’ve covered curry before: Two chicken curries and a devastatingly delicious tikka masala. Green curry, as you might imagine, is a lighter, fresher dish packed with fragrant ingredients that’ll have you hungry the moment they hit the pan. Even better, this recipe is both dairy- and gluten-free! It’s the perfect, healthy dinner for two.
2 cups Basmati rice
1 1/2 cups Water
1 tbsp Ginger, chopped
1 clove Garlic, peeled and roughly chopped
1 Red chili, seeds removed, divided in half, and finely chopped
1 cup Fresh cilantro, chopped
2 tbsp Water
1, 14 oz can Coconut milk (the creamy kind, not coconut water)
1/2 tbsp Fish sauce
2 Kaffir lime leaves, dried (you can sub the zest of one lime and a bay leaf)
1 Lime, cut into 4 wedges
1 tsp Sugar
1-2 tbsp Vegetable oil
1 White onion, chopped
4 Chicken thighs, cut into bite-size pieces
1 cup Green beans, chopped into bite-size pieces
Add the rice and 1 1/2 cups cold water to a pot with a lid and bring to the boil over high heat. Once boiling, reduce the heat to low and cook, covered, for 10-15 minutes. Once cooked, remove from the heat and keep covered until serving.
To make your curry paste, add the ginger, garlic, half the red chili, and 2/3 of the chopped cilantro to a food processor with the 2 tbsp water and blend until smooth.
Mix the coconut milk with the fish sauce, kaffir lime leaves (or bay and lime zest), juice of 2 lime wedges, and 1 tsp sugar. This is your stock. You’ll need to remove the lime (or bay) leaves before serving as they’re inedible.
Heat a large pan with a drizzle of vegetable oil over high heat. Once hot, add the onion and cook for 1 minute until softened. Add the chicken and cook for 5-7 minutes.
Add the curry paste to the pan with the chicken and cook for 4 minutes. Add the green beans and stock, and cook for 4 minutes until the chicken is cooked through and the sauce has thickened.
Serve your curry over the rice. Garnish with the remaining chopped chili, cilantro, and lime wedges. Enjoy!