Thai Curry In Dinners, spicy, zesty, curryEquipment Needed Medium Sauce Pan Large Frying Pan Sieve Ingredients Needed Thai Curry Paste : 150g {"slug"=>"chicken", "amount"=>["600g", "4 thighs", "4 breasts"]} : 600g (4 thighs 4 breasts) {"slug"=>"coconut-milk", "amount"=>["400ml", "1 can"]} : 400ml (1 can) {"slug"=>"onion", "amount"=>["340g", "1 large onion", "3 small onions"]} : 340g (1 large onion 3 small onions) Garlic : 5g (1 medium clove) {"slug"=>"green-beans", "amount"=>["100 g"]} : 100 g {"slug"=>"galangal", "amount"=>["50g", "1 knob"], "substitute"=>[{"slug"=>"ginger", "amount"=>["50g", "1 knob"]}]} : 50g (1 knob) Instructions Slice ginger into matchsticks Finely dice onion Finely chop garlic, generously salt, mince with back of knife Trim green beans Add onions, simmer til translucent 5 minutes Add garlic, thai curry paste, frying off for 1 minute until aromatic 1 minute Add coconut milk, stir until consistent Add ginger matchsticks, green beans Add chicken, simmer until tender 30 minutes Meanwhile, bring pot of water to boil 10 minutes Add rice and reduce to simmer, add jasmine, put lid on, simmer until cooked 8 minutes Strain rice
