Thai Green Chicken Curry
SERVES 4 | 30 Minutes Total Time
Ingredients
- 1 tbs coconut oil
- 700 g chicken breasts, cubed
- 2 lemongrass stalks, chopped
- 1 garlic clove
- 2 tbs Thai green curry paste
- Zest of 2 limes
- 400 ml canned coconut milk
- 120 ml chicken stock
- 1 lime, juiced
- 1 tsp fish sauce
- 200 g green beans
- 150 g beansprouts
- Handful of coriander to serve
Method
- Heat a wok over medium-high heat. Add the coconut oil. Add the chicken and fry until browned.
- Remove the hard outer leaves of the lemongrass and discard. Chop the lemongrass finely. Add to the wok with the garlic, curry paste and lime zest, and fry for 1-2 minutes.
- Pour in the coconut milk, chicken stock, lime juice and fish sauce. Turn down the heat, cover with a lid and simmer for 10 minutes.
- Add the green beans and cook another 2 minutes.
- Then add the beansprouts and cook a further 1 minute (no longer, otherwise they become soggy).
- Divide the curry into 4 portions. One to eat now and freeze the remaining 3 for leftovers.
- Sprinkle with coriander leaves before serving.
