Description
Would you like to have green chicken curry ready in your fridge or freezer for the next 4 days? So would I! And that’s why I made this green curry meal prep. Very quick and easy to make and super delicious!
Ingredients
- FOR THE PASTE:
- 3 whole Green Chilies, Roughly Chopped
- 1 teaspoon Salt
- 1 bulb Shallot, Peeled And Roughly Chopped
- 2 cloves Garlic, Peeled
- 1 bunch Coriander, Washed
- 1 stalk Lemongrass, Roughly Chopped
- 2 leaves Kaffir Lime
- 10 grams Galangal, Peeled And Roughly Chopped
- 1 pinch Ground Coriander
- 1 pinch Ground Cumin
- 1 bunch Thai Basil
- 1 Tablespoon Peanut Oil
- FOR THE CHICKEN CURRY:
- 2 Tablespoons Peanut Oil, Divided
- 1 kilogram Boneless Chicken Thighs, Cut Into Strips
- 400 milliliters Coconut Milk
- 100 milliliters Chicken Stock
- 400 grams Green Beans
- 1 bunch Fresh Coriander
- FOR THE RICE:
- 2 cups Basmati Rice
- 3 cups Water
- 1 pinch Salt
Preparation
Put all ingredients for the paste in a food processor. Start processing the ingredients for about a minute or 2 until you get a nice curry paste. Set aside.
Preheat a large wok, pot or pan over high heat. Add half the oil, then add chicken, making sure you don’t overcrowd the pan (if you need to add the chicken in 2 batches, do so). Fry on really high heat for a minute or 2 to get some really nice colour on the meat and then transfer the chicken to a bowl or a container.
Turn heat on the stove down to about medium. Add the remaining half of oil, then add curry paste and fry for about 30 seconds to 1 minute.
Put cooked chicken back in the pan, along with coconut milk, stock and green beans. Bring mixture to a boil, then turn heat down to a simmer. Put a lid on and cook for a couple of minutes or until beans are nice and tender.
Season the curry to taste with salt and pepper. Add coriander, turn the heat off and set aside.
Put rice in a sieve, then run some water over it for about half a minute to get rid of some of the starch. Put rice, water and salt in a pot, then bring to a boil. As soon as the rice is boiling, turn the heat down to a gentle simmer, then put a lid on top. From there, let the rice simmer for 8–10 minutes. Once the rice is cooked, turn the stove off.
Get containers, and fill them up evenly with the rice and the curry. Store away.
