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September 19, 2019

GREEN CURRY WITH CHICKEN AND RICE


GREEN CURRY WITH CHICKEN AND RICE

Ideal for pairing with Veramonte Carménère

Ingredients

  • 2 chicken breasts, cut into 2 cm cubes
  • ½ a cup of fresh peas
  • 1 small zucchini without seeds, chopped into 1 cm crescents
  • 2 cups of chopped mushrooms
  • 1 cup of broccoli chopped into small pieces
  • 1 medium-sized carrot chopped into fine slices
  • 1 cup of snow peas
  • 5 large asparagus, chopped into small pieces
  • 1 handful of bean sprouts

For the curry

  • 3 sticks of lemongrass chopped into small pieces
  • 3 finely-chopped shallots
  • 3 crushed garlic cloves
  • ½ a tablespoon of cumin
  • One 5 cm piece of sliced ginger
  • 1 large handful of spinach leaves
  • 1 ½ large handfuls of basil leaves
  • 600 ml of coconut milk
  • 1 ½ tablespoons of sugar
  • 2 teaspoons of sesame oil
  • 2 green chili peppers or similar, chopped in slices

For the rice

  • 1 ½ cups of jasmine rice
  • 2 ½ cups of water
  • One 2 cm piece of sliced ginger
  • 1 cardamom seed
  • 1 whole garlic clove
  • 1 level teaspoon of salt

PREPARATION

1.- For the rice, place the ginger, cardamom, garlic, salt and water in a pot and heat until boiling. Add the rice, mix gently and leave to cook for 5 minutes without stirring on low heat. Cover and cook for 15 minutes. Turn off heat and leave to sit until serving.
2.- While the rice is cooking, sauté the shallots, lemongrass, garlic cloves, ginger and chili peppers in a small pan with a little sunflower oil and sesame oil. Once lightly browned, add the cumin, sugar and coconut milk. Cook for 20 to 25 minutes on medium heat. Following this, place in blender and add basil and spinach. Blend carefully until a smooth, even mixture is obtained. Strain to remove impurities and obtain a curry with a smooth and creamy texture. Set aside.
3.- Place the chicken in a hot frying pan with a small amount of sunflower oil and cook for a few minutes or until browned. Add the carrot, zucchini and broccoli, and sauté for 2 minutes. Add the snow peas, mushrooms, asparagus and peas, sauté for 2 minutes and add the curry. Stir and add salt and pepper. Leave to cook for 5 minutes.
4.- Finish the curry by adding baby basil leaves, and serve with a small portion of bean sprouts, jasmine rice and a subtle piece of lemon.