simple way to prepare any night of the week Thai green curry with jasmine rice

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai green curry with jasmine rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai green curry with jasmine rice is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai green curry with jasmine rice is something that I’ve loved my entire life.

Table of Contents


  • 1 1/2 tablespoons vegetable oil
  • 4 Coles Brand RSPCA Approved Chicken Thigh Fillets, trimmed, thinly sliced
  • 1 small brown onion, cut into thin wedges
  • 2-3 tablespoons green curry paste
  • 400ml can coconut milk
  • 1/2 cup water
  • 100g snow peas, trimmed
  • 1 lime, juiced
  • 3 teaspoons fish sauce
  • 1 tablespoon grated palm sugar or brown sugar
  • 150g baby spinach leaves
  • 1 cup SunRice Jasmine Rice
  • Bean sprouts, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve


  • Step 1
    Heat a wok over high heat. Add 1 teaspoon of the oil and swirl to coat the wok. Add 1/4 of the chicken, stir-fry for 1 minute or until golden. Remove to a plate. Repeat with oil and remaining chicken in three batches.
  • Step 2
    Reduce heat to medium. Add remaining oil and onions, stir-fry 2 minutes. Add curry paste, stir-fry 30 seconds. Add the coconut milk and water, bring to a simmer. Return the chicken. Simmer for 5 minutes. Add snow peas.
  • Step 3
    Combine the lime juice, fish sauce and palm sugar and stir into the curry. Remove from the heat and stir in the spinach until just wilted.
  • Step 4
    Cook the SunRice Jasmine Rice following packet instructions. Spoon the rice into serving bowls. Ladle over the curry, and top with bean sprouts and coriander leaves. Serve with lime wedges.

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