Chicken in Thai Green Curry Sauce with Coconut and Chili Rice

8. April, 2011

This is a lovely dish and although I am not fond of ready made sauces I make an exception in this case. You can buy Thai Green Curry Sauces from any health food store and they should have a coconut milk base. Just ensure that the sauces that you buy are organic without sugar or additives. This recipe contains a surprise ingredient, banana, which goes very well with the sauce.

Note that the sauces I buy do not contain dairy, nuts or gluten however if you are allergic to any of these ingredients please read the labels carefully.

It's very easy to turn this dish into a vegan meal although you should read the label of the sauce carefully as some Thai sauces contain shrimp paste.

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A refreshing dish with a sweet undertone

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free

Chicken in Thai Green Curry Sauce with Coconut and Chili Rice

Serves 2 people

Ingredients

250 grams (8¾ oz) chicken breasts (grilled or lightly fried), skin removed
1 teaspoon coconut oil
175 grams (6 oz) brown rice or pearl barley (note that barley includes gluten)
2 tablespoons desiccated coconut, toasted
Half a chili pepper (red), de-seeded and chopped finely
Small handful fresh coriander (leaves), chopped finely
A pinch of salt (Himalaya or sea salt)
1 large, ripe banana (not over ripe), sliced in fairly thick slices
200 millilitres (7 fluid oz) Thai green curry sauce (mild) from a health food store

Preparation

If you can grill the chicken breast by all means do. If you are not able to you can lightly fry it. Coat a large frying pan (or shallow sauce pan) with 1 teaspoon coconut oil and some water if needed, heat over high heat, add chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Tear into large strips (or cut into pieces) and set aside.
Cook the 175 grams brown rice according to instructions on packet. Drain and set aside.
Toast the 2 tablespoons desiccated coconut. Heat a small frying pan and place the coconut on the pan without any oil. Heat for 3-4 minutes on high heat until fragrant. Toss the coconut around to ensure even toasting.
Cut the chili in halves, scoop out the seeds and membranes and chop half a chili finely. You might want to use plastic gloves if you have sensitive skin.
Chop the small handful coriander leaves finely.
Combine rice, coconut, chili, coriander and salt in a small bowl.
Transfer the chicken to the large frying pan and add the 200 millilitres Thai green curry sauce. Heat until piping hot.
Add the sliced bananas to the pan and heat for a few minutes or until the bananas soften.
Serve with the coconut rice.

Tips

I often serve a sliced baguette and a salad with this dish. The Coconut and Banana Salad is also particularly good as a side dish.
Please use free range chicken only.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.