PRESS PLAY This was so much fun to write and put together I just know I’m going to do more. Meanwhile, for a bit of fun, let’s see how many errors you can spot – write them in the comments below (Along with any praise-like comments you might wish to throw in there. Please)
I’m all for dishes where you get to exchange minimal effort for maximum flavour and satisfaction. Bacon and eggs. Tuna bake. Cheese toasties.
And Green Chicken Curry, which you might mistakenly think takes an hour and several Tafe courses to produce properly.
This recipe actually takes so little time (it’s only 5 steps and 9 ingredients), and is such a lovely day out for your taste buds and your belly, I always spend half the time shovelling it into my mouth wondering why I’ve waited so long to whip it up again. It’s also the perfect winter warmer.
Preparation is the key here. Put your rice on, prep the rest of the ingredients then light your stove. The cooking of the curry itself only takes five minutes.
Because Poh Ling Yeow is the SunRice ambassador (as well as host of SBS’ ‘Poh & Co.’ and runner up of Masterchef season 1), and SunRice as sponsoring a couple of posts on my blog, I had the chance to chat with her a bit recently. I went a bit fangirl on her, but she pretended not to notice because she’s wonderful. Or she was ignoring me and focusing on the other five people online. One of those for sure.
So anyway, I got to ask Poh what she thought were the biggest mistakes people made when cooking rice.
“The most basic mistake is too much water which will produce gluey stuck together rice and the other is to not allow the rice to sit for at least 5 minutes after cooking before loosening the grains, which is in itself also very important.”
She knows her stuff. Also, I’ve been doing it wrong. All of it.
Which is sort of great anyway, because now I can genuinely say ‘Poh taught me this’ when I serve up my superior rice.
You will need:
1 1/3 cups SunRice Jasmine Rice
1 Onion, sliced
300g Skinless Chicken Breast, sliced
1 Green Capsicum, sliced
1 1/2 tbsp Thai Green Curry Paste
400ml Light Coconut Milk
250 mls Chicken Stock
100g Snow peas, topped and tailed
1 Small Bunch Coriander
STEP ONE. Cook SunRice Jasmine Rice as per pack instructions (simmer for 15 minutes or until soft and cooked).
STEP TWO. Saute the onion and chicken in a hot pan or wok for 2 minutes, until browned.
STEP THREE. Add the capsicum, green curry paste, coconut milk and stock, and chase it all around the pan for two minutes.
STEP FOUR. Add the snow peas and coriander and cook for another one minute.
STEP FIVE. Once cooked rice has sat idle for five minutes, loosen the grains with a fork so it’s wonderfully fluffy – Poh taught me that.
“Raising a family on little more than laughs”
Sharing is caring. Plus it really does make a difference. Thanks heaps.
This post is sponsored by SunRice
If you try this recipe let us know what you think! 😀
That was awesome! The only error I can think of is, coconut milk comes in tins not jars?!!! … We need more cooking videos please!!!
Yep. Was kicking myself in edit.
“You will need:
1 1/3 SunRice Jasmine Rice”
Ooer, 1⅓ WHAT? Cups? Buckets? Truckloads?! Haha!
Love the two of you, Bruce, in that last photo! Very clever. 🙂
It’s a video!
I love following your blog! I think I will give this recipe a try….I think I could even manage it with my cooking skills 😉
It was as simple as I made it look. Even if there’s only one of you 😉
Watch the clock! Great video though 😀
Did you spot the disappearing/reappearing wok?
Great recipe but not every mum has a husband to warm their feet – don’t forget the single mums ( and dads) are families too!
Of course! When I was a single Dad I used my kids to snuggle into on cold winter nights 🙂
Do I HAVE to put coriander in 😖 sounds good otherwise 😊
Absolutely not 🙂 all these sorts of recipes are up for being tampered with
It seems very easy, is the Thai curry paste spicy hot? I enjoyed the presentation, this is the first time I see you cooking, are there 2 of you for real?
One of me is work enough 😉 paste can be adjusted to suit