Green curry with chicken and rice

Green curry with chicken and rice is considered a Southeast Asian dish. And although it is of Thai origin, the cooking method is still borrowed from Indian cuisine. Curry here means a thick liquid dish with vegetables and meat (in this case, chicken), to which boiled rice is served separately. But if all kinds of spices are often added to Indian curry, including a mixture of spices "Curry", then in this version the accent is made on the pungency and some sourness, which are responsible for chili and lemongrass.

Ingredients

• Anise (star anise) 2 pieces
• Sugar 1 teaspoon
• Salt to taste
• Lemon 1 piece
• Garlic 4 cloves
• Vegetable oil50 ml
• Shallots4 heads
• Chicken broth 1 l
• Soy sauce 1 teaspoon
• Coconut milk 1 can
• Cilantro 150 g
• Coriander seeds 1 tablespoon
• Lemon grass 2 stalks
• Chicken thighs 1 kg
• Jasmine rice 500 g
• Ginger root 50 g
• Cumin seeds (cumin) 1 tablespoon
• Chilli pepper to taste
• Green chili peppers 3 pieces

Directions

1. Chop the chicken thighs into small pieces.
2. Fry them until golden brown in vegetable oil.
3. Pour boiling water over the rice, cover tightly and keep on low heat for several minutes.
4. In a blender, make a curry paste from green hot peppers, onions and garlic, grated ginger, vegetable oil, lemon juice, almost all the cilantro and other spices and herbs.
5. Pour the broth over the chicken thighs, add the curry paste, some soy sauce and coconut milk and cook for a few more minutes. Serve with boiled rice and chopped cilantro.