Next we will proceed to make the Thai Curry with this paste. Heat a teaspoon of oil in a heavy wok. Add in chopped ginger and vegetables. Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.
Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the thai curry paste and saute for a few seconds in the oil. Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to come to a thicken a little and come to a boil
Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetable, Drop in the chicken pieces. Stir the mixture, give it a light boil for about 20 minutes until the chicken is tenderly cooked and the thai curry is ready to be served.
To cook the red rice, wash the red rice and place it in a cooker with 2 1/2 cups of water and cook for about 4 whistle. Allow the pressure to release by itself.
Place a cup of Steamed Red Rice in a serving bowl. Pour the freshly cooked hot thai chicken curry on top of the rice until the rice soaks well into the curry and there is enough gravy to soup out and serve immediately to get the best flavors.
Serve the Thai Green Curry with Chicken & Red Rice Recipe as a one dish meal for your Sunday lunch along with a glass of Mango Iced Tea Recipe or Chamomile Tea Recipe.