← Recipes
Green curry chicken with cashew and basmati
The booklet's main course: pan and kettle, marinate the chicken ahead.
60 minHigh budgetCalm water onlyStove / burner1-Day Cruise Menu booklet
Ingredients for 4 crew
- Chicken breast680 g
- Basmati rice (dry)340 ml
- Coconut cream200 ml
- Green curry paste48 g
- Cashew nuts, roasted100 g
- Carrots200 g
- Spring onions140 g
- Paprika, red200 g
- Mushrooms200 g
- Bamboo shoots140 g
- Garlic4 clove
- Thyme, fresh20 g
- Butter40 g
Method
- 1Slice the vegetables, chop the thyme small, leave basil leaves whole, cut the chicken into slim slices.
- 2Oil the kettle bottom, medium heat, add rice and stir until it changes colour. Add water (roughly double the rice) and salt, boil 2 minutes then cook 20 minutes on lowest heat, stirring now and then.
- 3Fry the vegetables in butter and oil (drain and dry the bamboo shoots first), 5 minutes until crisp, set aside. Hold the thyme back.
- 4Fry the chicken in the same pan, add cashews, then the vegetables. Finish with coconut cream, thyme, basil and green curry paste and simmer 5 minutes on lowest heat.
- 5Decorate with basil, mint, thyme and nuts, and serve with the rice.
Chef's notes
- Rub the chicken with green curry paste and let it marinate a few hours in a semi-cool place (not the fridge).
- Curry strength varies wildly — ask for medium. Mango curry and green Thai curry with lemongrass work best.
Galley kit & timing
Prep 30-40 minCook 20 min1 h (up to a few hours) to marinate the chicken
Pots, pans & tools
- Large frying pan — for the chicken
- 3 L kettle — for the rice
- Sharp knives, separate boards for vegetables and chicken
- Big spoons and forks
Serve it in
- Mid-size bowl for the rice
- Mid-size bowl for the chicken
- Normal dinner plates
- Wine and water glasses
Plating & decoration
- ◆Serve the rice and curry in separate bowls so crew help themselves.
- ◆Top each plate with basil, mint, chopped thyme and a few cashews.
- ◆A little green on every plate is what makes it look finished.
Decoration should always be something you can eat — thyme, mint, basil, red pepper.