Thai green chicken curry

Australian Women’s Weekly NZ - - CONTENTS -


1 ta­ble­spoon peanut oil

¼ cup (75g) green curry paste

4 kaf­fir lime leaves

1 stick lemon grass, cut into 4cm pieces 2 cups (500ml) co­conut milk

¾ cup (180ml) wa­ter or chicken stock 1½ ta­ble­spoons fish sauce

1kg chicken thigh fil­lets, cut into

3cm pieces 150g snake beans, cut into 4cm pieces 2 tea­spoons grated palm sugar or brown sugar

½ cup Thai basil or co­rian­der, to serve lime wedges, to serve large red chill­ies and steamed jas­mine rice, to serve

1 Heat oil in a large fry­ing pan; cook curry paste, lime leaves and lemon grass over medium heat for about 3 min­utes or un­til fra­grant. Add co­conut milk, wa­ter and fish sauce; bring to a sim­mer. Add chicken; sim­mer for about 10-15 min­utes or un­til cooked through.

2 Add beans; sim­mer, stir­ring, for about 2 min­utes or un­til beans are ten­der. Stir in the sugar. Sea­son to taste with ex­tra fish sauce or sugar, if re­quired. Re­move lemon grass and lime leaves be­fore serv­ing.

3 Serve curry with basil, lime wedges, chilli and steamed jas­mine rice, if de­sired. Suit­able to freeze. Not suit­able to mi­crowave.

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