Green Chicken Curry
Save
A tasty Thai recipe for chicken curry: try this green chicken curry made with green beans and add some taste with coriander leaves and lime wedges
14 September, 2012
ingredients
Green beans
100 g, topped and tailed
Oil
15 ml
Sugar
4,5 g
Chicken
600 g, breast, skinless and boneless, cut into chunks
Kaffir lime
3 leaves, torn into pieces
Coconut milk
400 ml
Fish sauce
2 tsp
Green curry paste
2 tbsp
Limes
1/2, juice
Coriander
handful, roughly chopped
Salt
to taste
Lime wedges
Coriander
torn
Preparation
Cook the green beans in a pan of boiling salted water for 3 minutes. Drain and set aside.
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for 1 minute, stirring. Reduce the heat slightly and stir in the chicken pieces and lime leaves, until coated in the paste.
Add the coconut milk and fish sauce and bring to a simmer. Cook gently for 25-30 minutes until thickened slightly. Stir in the green beans, coriander and lime juice.
Garnish with lime wedges and coriander and serve with boiled rice.
Cheese Souffles With Spinach
Next Recipe