Spicy Thai Green Curry Chicken Rice
Dim Sim LimSpicy Thai Green Curry Chicken Rice
Ingredients
For the Green Curry Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1-inch pieces
- 4 tablespoons green curry paste, Chef's Choice brand for authentic flavor!
- 2 cans coconut milk, 13.5 ounce cans, full-fat for richness
- 2 tablespoons fish sauce, Chin-Su brand, for that umami punch!
- 1 tablespoon palm sugar, or brown sugar, to balance the heat
- 4 kaffir lime leaves, fresh or frozen, torn
- 1 cup bamboo shoots, sliced, canned and drained
- 1 cup Thai eggplant, quartered, or regular eggplant diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup fresh basil leaves, Thai basil if you can find it, for that aromatic finish
- 2 tablespoons vegetable oil
- 1/2 teaspoon Yum Yum (MSG), optional, but for that extra kick of flavor!
For the Fragrant Rice
- 2 cups jasmine rice, rinsed until water runs clear
- 2 1/2 cups water
- 2 cloves garlic, minced
- 1 inch ginger, fresh, grated
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 red chilies, sliced, for extra heat and color
- as needed crispy chili oil, for that extra BANG!
Instructions
- 1
First, let's get that fragrant rice going! In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant. Don't burn it, we want aroma, not char!
⏱️ 2 min
- 2
Add the rinsed jasmine rice and salt to the saucepan. Stir for another minute to coat the rice in that aromatic goodness. Pour in 2 1/2 cups of water, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. No peeking! Let it do its magic.
⏱️ 17 min
- 3
While the rice is cooking, let's unleash the curry beast! Heat 2 tablespoons of vegetable oil in your mighty wok over high heat until it's smoking. This is where the magic happens, people! Add the green curry paste and stir-fry for 1-2 minutes until it's super fragrant and the oil separates. Wok the hell out of it!
⏱️ 3 min
- 4
Pour in one can of coconut milk. Stir well, scraping up all that delicious curry paste from the bottom of the wok. Bring it to a simmer, then add your sliced chicken thighs. Cook for 3-4 minutes until the chicken is mostly cooked through. We're building layers of flavor here, baby!
⏱️ 5 min
- 5
Add the second can of coconut milk, fish sauce, palm sugar, kaffir lime leaves, and the optional Yum Yum (MSG). Stir everything together and bring it back to a gentle simmer. Let it cook for 5 minutes, allowing those flavors to meld and the chicken to become tender. Boom!
⏱️ 7 min
- 6
Now, for the veggies! Add the bamboo shoots, Thai eggplant (or regular eggplant), red bell pepper, and green bell pepper to the curry. Cook for another 5-7 minutes, or until the vegetables are tender-crisp. We want a little bite, not mush! Keep that wok moving!
⏱️ 7 min
- 7
Finally, stir in the fresh basil leaves right at the end. Cook for just 30 seconds until they wilt and release their incredible aroma. Taste and adjust seasoning if needed – maybe a little more fish sauce, a pinch more sugar? You're the chef!
⏱️ 1 min
- 8
Fluff the fragrant rice with a fork. Now, for the grand finale! Serve generous portions of the fragrant rice, topped with that insane, spicy Thai green curry chicken. Garnish with fresh cilantro, sliced red chilies, and a drizzle of crispy chili oil for that extra WOW factor. All fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Thai Green Curry Chicken Rice
For the Green Curry Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1-inch pieces
- 4 tablespoons green curry paste, Chef's Choice brand for authentic flavor!
- 2 cans coconut milk, 13.5 ounce cans, full-fat for richness
- 2 tablespoons fish sauce, Chin-Su brand, for that umami punch!
- 1 tablespoon palm sugar, or brown sugar, to balance the heat
- 4 kaffir lime leaves, fresh or frozen, torn
- 1 cup bamboo shoots, sliced, canned and drained
- 1 cup Thai eggplant, quartered, or regular eggplant diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup fresh basil leaves, Thai basil if you can find it, for that aromatic finish
- 2 tablespoons vegetable oil
- 1/2 teaspoon Yum Yum (MSG), optional, but for that extra kick of flavor!
For the Fragrant Rice
- 2 cups jasmine rice, rinsed until water runs clear
- 2 1/2 cups water
- 2 cloves garlic, minced
- 1 inch ginger, fresh, grated
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 red chilies, sliced, for extra heat and color
- as needed crispy chili oil, for that extra BANG!
Instructions
- 1
First, let's get that fragrant rice going! In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant. Don't burn it, we want aroma, not char!
⏱️ 2 min - 2
Add the rinsed jasmine rice and salt to the saucepan. Stir for another minute to coat the rice in that aromatic goodness. Pour in 2 1/2 cups of water, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. No peeking! Let it do its magic.
⏱️ 17 min - 3
While the rice is cooking, let's unleash the curry beast! Heat 2 tablespoons of vegetable oil in your mighty wok over high heat until it's smoking. This is where the magic happens, people! Add the green curry paste and stir-fry for 1-2 minutes until it's super fragrant and the oil separates. Wok the hell out of it!
⏱️ 3 min - 4
Pour in one can of coconut milk. Stir well, scraping up all that delicious curry paste from the bottom of the wok. Bring it to a simmer, then add your sliced chicken thighs. Cook for 3-4 minutes until the chicken is mostly cooked through. We're building layers of flavor here, baby!
⏱️ 5 min - 5
Add the second can of coconut milk, fish sauce, palm sugar, kaffir lime leaves, and the optional Yum Yum (MSG). Stir everything together and bring it back to a gentle simmer. Let it cook for 5 minutes, allowing those flavors to meld and the chicken to become tender. Boom!
⏱️ 7 min - 6
Now, for the veggies! Add the bamboo shoots, Thai eggplant (or regular eggplant), red bell pepper, and green bell pepper to the curry. Cook for another 5-7 minutes, or until the vegetables are tender-crisp. We want a little bite, not mush! Keep that wok moving!
⏱️ 7 min - 7
Finally, stir in the fresh basil leaves right at the end. Cook for just 30 seconds until they wilt and release their incredible aroma. Taste and adjust seasoning if needed – maybe a little more fish sauce, a pinch more sugar? You're the chef!
⏱️ 1 min - 8
Fluff the fragrant rice with a fork. Now, for the grand finale! Serve generous portions of the fragrant rice, topped with that insane, spicy Thai green curry chicken. Garnish with fresh cilantro, sliced red chilies, and a drizzle of crispy chili oil for that extra WOW factor. All fire!
⏱️ 2 min