“Mouthwatering Thai Green Curry Chicken with Coconut Rice and Crispy Spring Rolls”

Allergens

Wheat (spring roll wrappers)

Ingredients

• 400 g chicken breast, sliced
• 300 g Thai green curry paste
• 1 can (400 ml) coconut milk
• 2 cups jasmine rice
• 1 cup water
• 1 tbsp vegetable oil
• 2 cups mixed vegetables (bell peppers, carrots, zucchini)
• 8 spring roll wrappers
• Oil for frying
• Salt and sugar to taste

Instructions

1. In a large pot, combine jasmine rice with water and bring to a boil. Reduce heat, cover, and cook until tender, about 20 minutes. Set aside.
2. In a separate pan, heat oil over medium heat. Add chicken slices and cook until browned.
3. Stir in Thai green curry paste and sauté for 1 2 minutes to release the aroma.
4. Pour in coconut milk and bring to a simmer. Cook for about 5 minutes, or until the sauce has thickened slightly. Add mixed vegetables and cook until tender but still crisp. Season with salt and sugar as needed.
5. Preheat oil for frying spring rolls at 350°F (180°C). Wrap ingredients in spring roll wrappers, seal edges, and deep fry until golden brown. Drain on paper towels.
6. Serve the Thai Green Curry Chicken with coconut rice on individual plates, garnished with crispy spring rolls on the side.

Chef’s Insight

This recipe showcases a perfect balance of flavors, textures, and presentation, making it an ideal choice for a special occasion or a dinner party. The combination of rich coconut rice, tender chicken, and crispy spring rolls creates a harmonious blend of tastes and mouthfeel.

Notes

For a vegan version, replace chicken with tofu or tempeh. - Adjust the spice level of the curry paste according to personal preference.