A taste of Thai; Green Chicken Curry with Coconut Rice

Was down with a little flu today so I had a sudden urge this morning to rustle up a comfort Thai dish at home.

Ingredients

Rice

1 cup rice, washed and drained
1/2 coconut milk

1/2 cup chicken stock

Curry Paste
4 green chillies, deseeded and roughly chopped
4cm piece of ginger, peeled and finely grated
2 sticks lemongrass, bruised and finely chopped
4 kaffir lime leaves, roughly chopped
4 garlic cloves, finely chopped
2 shallots, finely chopped
1/4 cup finely chopped thai basil
1/4 teaspoon salt

Curry

1 tablespoon vegetable oil

4 chicken thigh fillets, chopped
200ml coconut milk
1 tablespoon fish sauce
1 teaspoon palm sugar
a handful of sugar peas
Coriander sprigs, to garnish

Method 

1. Place rice in a rice cooker and add coconut milk and salt. Cook it the way you would cook your normal rice.
2. For curry paste, place all ingredients and 2 tablespoons water in the blender. Blend until finely blended. 
3. Heat 1 tablespoon of oil into a large frying pan and add ¼ cup curry paste. Cook for 2 – 3 minutes or until fragrant and soft. Add chicken and cook for 4-5 minutes or until chicken is cooked through. 
4. Pour coconut cream over chicken and stir to combine. Add fish sauce, palm sugar and sugar pea and simmer for 3-5 minutes. Season with salt.
5. To serve, place curry in a bowl with a side of rice and garnish with coriander.