Jack'S Thai Green Curry With Coconut Rice - cooking recipe

Ingredients

Coconut Rice
2 cups jasmine rice (400g rinsed and drained)
2 (400 ml) coconut milk (cans)
1/4 teaspoon salt
Curry Paste (makes 1 cup)
4 chilies (long green seeded chopped)
3 cm ginger (piece peeled finely grated)
2 lemongrass (stalks white part only finely chopped)
4 kaffir lime leaves (roughly chopped)
4 garlic cloves (finely chopped)
2 shallots (finely chopped)
1/4 cup Thai basil (finely chopped)
1 tablespoon peanut oil
1/4 teaspoon water
2 tablespoons water
Green Curry
1 tablespoon peanut oil
8 chicken thigh fillets (trimmed cut into 3cm pieces)
300 ml coconut cream
175 g green beans (trimmed halved)
4 kaffir lime leaves
1 tablespoon fish sauce
1 teaspoon caster sugar
coriander (sprigs to serve)
Thai basil (leaves to serve)
lime wedge (to serve)

Preparation

COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
The remaining curry paste will keep covered in the fridge for 7 days.