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Black rice has a flavour in between white rice and brown rice.

The Thai Green Curry Paste is satisfyingly hot,
and free from artificial preservatives.

Thai Green Chickpea Curry with Black Rice - Recipe

Ingredients (Healthy Supplies)

  Thai Green Curry Paste 285g (Blue Dragon)
1 Jar. This Thai Green Curry Paste is flavoured with lemon grass, chilli, fish sauce (which is subtle), garlic and galangal. It's actually quite hot, which will please most chilli fans!

  Black Rice
2 cups of black rice. Black rice can be used interchangeably with white rice, and has a very similar flavour, though you can notice a subtle difference if you are good at tasting things. It tastes a bit like a cross between white and brown rice.

  Chick Peas in Water, Organic 400g (Biona)
1 can of these ready-to-use chick peas. Organic and without any added salt or preservatives, these chick peas are handy to keep in the cupboard.

  Biona Organic Coconut Milk 400ml
1 can of coconut milk. This will add thickness to the curry, as well as being one of the staple flavours of Thai cooking.

  Fire Roasted Red Peppers, Organic (Infinity Foods)
1 or 2 peppers. These soft red peppers have had the skin removed and are quick and convenient to use.

  Coriander Leaves
A sprinkle of leaves just at the end.

Other Ingredients

  • 1 onion.
  • 1 carrot.

Method

  1. Place the black rice in a saucepan with a lid, and cover with 1 inch of boiling water.
  2. Bring the rice to the boil, then cover with the lid and bring the heat down to a minimum. Leave it alone for 15 minutes and do not remove the lid!
  3. Meanwhile, chop the onion and start frying it.
  4. Chop the carrot and put it in with the onion.
  5. Open the can of coconut milk. You will see that it has separated into thick solids, plus liquid. This is a good thing! For a thicker curry, you can use just the solids, and for a thinner curry, you can use the whole tin. You can decide for yourself how much of the solids to use, and how much of the coconut liquid. You can retain the remaining liquid for use in another recipe.
  6. Add the coconut milk and the Thai Green Curry Paste to the pan.
  7. Chop the red peppers and add to the pan.
  8. Drain the chick peas and add to the pan.
  9. Cook for around 10 minutes.
  10. Check on the rice. If there is any liquid remaining, replace the lid and leave for another 3 minutes. It will be ready once all of the liquid has evaporated, and there will be no need to drain it.
  11. Decorate the curry with a sprinkling of coriander leaves.
  12. Serves 2 people.

Other thoughts

  • The rice-cooking method described above is the typical Indian way of cooking rice. The idea is to "steam" the rice in its own cooking water. You should resist the temptation to remove the lid too early! And you should never stir the rice during cooking! The steam will lift the rice and make it fluffy. Stirring the rice will destroy the little steam-pockets within the rice, and will make it less fluffy.
  • You don't necessarily have to separate the coconut milk as described above. Most people will probably just use the whole can. We just used the solids because we were in the mood for a thicker curry.
  • The observant may notice that on the black rice page, we recommend cooking the black rice for 20-25 minutes, but here we managed to cook the rice in 15 minutes! This is because the above recipe is only for 2 people. A larger pot of rice will take around 20-25 minutes to cook.
  • The instructions on the Thai Curry Paste jar actually say to use one-quarter of the jar for two people; however, we used the entire jar because we are greedy!


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