DUG’S Thai Green Curry w/ Coconut Infused Rice

Ingredients

• 750g Chicken Thighs (cut into chunks)

• 50ml Fish Sauce

• 3 Stems of Lemon Grass (chopped, white part only)

• 3cm Piece of Ginger (chopped)

• 3 Long Red chillies (seeds removed and chopped. I don't mind leaving a few seeds in for a little extra kick)

• Pinch of salt

• 3 Garlic Cloves (chopped)

• Stems of a bunch of Coriander (cleansed and chopped)

• 2 tbsp Caster Sugar

• 1 Carrot (cut into discs)

• Handful of Snow Peas (tops removed and centre vein removed)

• Bunch of Bean Sprouts

• 1 cup of Peanuts (chopped)

• 2 cups of Rice (washed a minimum of 3 times)

• 400ml Coconut Milk

• Kaffir Lime Leaves

Method

1. In a blender combine the fish sauce, lemon grass, ginger, chillies, salt, garlic, coriander stems and sugar. Blitz until well combined and form a paste. Taste and adjust seasoning and taste, if need be. Mix in with the chicken thighs and leave in the fridge to marinate from 30 mins up to overnight.

2. In the rice cooker add the rice plus half the coconut milk and the rest water as required. Add the kaffir lime leaves and cook the rice.

3. Heat your wok or heavy wide based pan, good glug of rice bran oil or grape-seed oil until hot then in batches cook the chicken until it gathers good colour. Set the chicken aside.

4. Add a little more oil if need be to the wok or pan and add the carrots and toss through for 1-2 mins. Add the chicken back to the wok or pan and toss through then add the snow peas. Cook for 3-4 minutes then add the remaining coconut cream. Reduce the heat to medium and cook until the sauce thickens around 5-8 mins or everything is cooked through.

5. Place the rice in a serving bowl.

6. Place the bean sprouts at the base of the bowl then add the chicken then the peanuts and some chopped coriander.