It’s that time again, food time! I’ve cooked various asian inspired dishes since I started food blogging, however i’ve yet to make a Thai inspired dish. Today is the day that all changes, and it’s a super quick and tasty dish, so what are you waiting for lets get to it!
What ingredients will I need?
For the sauce :
2 teaspoons ground garlic
2 teaspoons ground ginger
4 green birds eye chillies
1 teaspoon of ground cumin
10-12 full stems of fresh corriander
2 fish stocks
7 cardamon pods
1/2 cup of water
1 cup coconut milk
1 chicken stock
6-7 basil leaves
1 and a half table spoons of lemon juice
For everything else:
400g diced chicken breast
2 table spoons vegetable oil (for cooking)
3 thai chillies
Great i’ve got those ingredients what do I need to do?
We’ll start by making our paste, place the fish stocks, green birds eye chillies, ground ginger, ground garlic, cardamom pods, coriander stems into a blender or food processor and blend until smooth.
Next up put the rice in a saucepan of water, and the diced chicken in a wok of vegetable oil. Put both on a medium-high heat.
Keep periodically stirring the chicken, when the chicken is mostly white all around, add the coconut milk, lemon juice, basil leaves and chicken stock.
After stirring and cooking for 2 minutes, pour in our blended curry paste, stir in and cook for 3 minutes then add three thai chillies and cook for another 5 minutes while stirring. Make sure to periodically stir your rice too as this should be nearly done too.
After another 3 minutes both the rice and curry should be ready, strain the rice and plate it and then the curry and enjoy!