Thai green curry with jasmine rice
Thai green curry is one of our favourites and the unrivalled leader amongst our recipes! No other recipe has been tried as often as this one. Meat lovers use chicken, vegetarians or vegans just replace the meat with tofu. The combination of green curry paste and coconut milk gives the curry its splendidly green colour and a nice spiciness. And the wonderfully smelling jasmine rice rounds everything off.
Bring slightly salted water (see ingredients) and a dash of oil to the boil. Rinse the jasmine rice in a sieve and leave to simmer for approx. 10 minutes over a low heat with the lid on. Take the rice from the stove and let it sit covered for another 10 minutes.
Peel the onion and cut into slices, peel the garlic and the ginger and chop finely. Chop up the king trumpet mushroom. Peel the carrot and cut them into thin slices. Halve the pak choi, thereby separating the leaves from the stem. Cut the stem into small pieces. Halve the lemongrass and press. Cut the chicken fillet / tofu into approx. 2 cm-wide strips.
Sear the chicken / tofu with a dash of oil for approx. 3 minutes, then add the green curry paste, ginger, garlic and onions, and continue frying for another minute. Add the carrot, king trumpet mushroom and the stem of the pak choi, season with salt and pepper, and fry everything for 2-3 minutes while stirring occasionally before adding the lemongrass.
Pour the coconut milk into the curry and allow to simmer gently for approx. 10 minutes. Remove the lemongrass shortly before the end of cooking time and add the pak choi leaves.
Season to taste with sea salt and freshly ground pepper and serve together with the jasmine rice.