Green Curry with Chicken and Rice

1. 1 Chicken thighspack 900 g ≈ $3.81 125 g
2. 2 Curry pasteNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 15 g
3. 3 Coconut milkpack 400 ml ≈ $2.20 120 ml
4. 4 Zucchini≈ $3.00 per kg 80 g
5. 5 Bell peppers≈ $6.00 per kg 60 g
6. 6 Fresh basilpack 30 g ≈ $2.50 8 g
7. 7 Lime≈ $5.00 per kg 20 g
8. 8 Soy sauce 10 ml
9. 9 Basmati ricepack 500 g ≈ $3.50 50 g
10. 10 Sunflower oil 8 ml
11. 11 Garlic≈ $10.00 per kg 5 g
12. 12 Sugar 4 g
13. 13 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the basmati⁹ rice, add 150 ml water, season with salt, and cook covered for 15 minutes. Let it stand covered for another 5 minutes.

2. Cut the chicken¹ thigh into pieces, slice the zucchini⁴ into half-moons, cut the pepper into strips, and mince the garlic¹¹.

3. Heat the oil and fry the garlic¹¹ and curry paste for 1 minute, until fragrant.

4. Add the chicken¹ and fry for 5–6 minutes, until the pieces turn white on all sides.

5. Pour in the coconut³ milk and soy sauce, and add the sugar. Simmer for 8 minutes at a gentle boil.

6. Add the zucchini⁴ and pepper, and cook for another 5–6 minutes, until the vegetables are tender and the chicken¹ is fully cooked.

7. Remove from the heat, add the lime⁷ juice and basil. Serve the curry with the rice.