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You’ll need:

1 cup of rice

1.4 litre of coconut milk

500g chicken (chopped)

1 x red onion

1 x garlic clove

3 x carrot

100g green beans

1 x red capsicum

1 x bunch broccolini

1 x zuchini

400ml coconut cream

1 tsp ghee or coconut oil

Thai green curry paste (Ayam)

Salt + pepper


Soak the rice overnight. Rinse the rice before cooking. Cook rice in 1 litre of coconut milk and a little salt. Place ghee or coconut oil in large pan or wok, add chopped chicken and stir until cooked. Remove the chicken from the pan into a separate bowl (to be added back in later). Place finely chopped red onion and stir until soft. Add in carrots, beans, garlic, the coconut cream and the green curry paste. Stir until lightly softened. Add in the rest of the vegetables and keep adding in coconut milk for desired amount of sauce. Let simmer until desired softness of vegetables. Add chicken back in and stir. Season with salt and pepper. Serve together with rice. Enjoy!

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