Green Curry with Chicken
Perfect for lunch or dinner!
Fast, flexible & fragrant, this recipe is soon to be a new household favourite!
Ingredients
- 100g Green Curry Paste
- 500g Chicken breast, thinly sliced
- 300ml Coconut Cream
- 2 tbsps fish sauce
- 1 tbsp sugar
- 3 tbsp oil
- 2 cups green beans
- 1 red chilli, sliced
- 2 tbsps kaffir lime leaves, optional
- 2 tbsps basil leaves, optional
- Steamed Jasmine rice to serve
Method
- Heat 1 tbsp oil in a non-stick wok or frypan over medium-high heat. Add chicken and stir fry for 1 minute. Remove chicken and set aside.
- Heat remaining oil in the same pan, stir-fry curry paste over low heat for 2 minutes. Add 150ml of coconut cream over medium heat.
- Add fish sauce, sugar and beans, stir & add remaining coconut cream & water. Bring to the boil, simmer until beans are cooked.
- Add chicken, chilli & kaffir lime leaves (if desired) and return to boil. Once the chicken is cooked, add basil if using before removing from heat. Serve with steamed rice.
Handy Tips
For a milder curry use red or yellow curry paste.
