Thai Green Chicken Curry
A fragrant, creamy, and mildly spicy Thai green curry that's quicker than ordering takeaway.
Ingredients
- 1 tbsp vegetable oil
- 3 tbsp Thai green curry paste
- 600g chicken thigh fillets, thinly sliced
- 400ml tin coconut milk
- 1 cup chicken stock
- 200g green beans, trimmed and halved
- 1 red capsicum, sliced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Fresh coriander and cooked jasmine rice, to serve
Method
Heat the oil in a large wok or deep frying pan over medium-high heat. Add the curry paste and cook for 1 minute until fragrant.
Add the chicken slices and stir-fry for 3-4 minutes until sealed and coated in the paste.
Pour in the coconut milk and chicken stock. Bring to a simmer.
Add the green beans and capsicum. Simmer gently for 10-12 minutes until the chicken is cooked through and vegetables are tender-crisp.
Stir in the fish sauce and brown sugar. Taste and adjust seasoning if necessary.
Serve hot with jasmine rice and garnish with fresh coriander.
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