Co­conut Thai Green Chicken Curry

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Serves 6 to 8 IN­GRE­DI­ENTS 2 medium onions 7,5ml fresh ginger 8 chicken breasts (1,5kg) salt and pep­per 1 lime 30ml co­conut oil ½ to 1½ tsp green-curry paste, to taste 1 gar­lic clove, crushed 800ml co­conut milk hand­ful of fresh co­rian­der 200g fresh baby green beans 6 rash­ers of cooked ba­con (op­tional) METHOD 1. Finely chop the onions and grate the ginger. You can use a food pro­ces­sor for this. 2. Dice chicken breasts into bite-sized pieces or strips. 3. Sprin­kle with salt, black pep­per and a squeeze of the lime. 4. Add co­conut oil to a wok on a medium heat, add the chicken and cook un­til the meat is white. Set aside. 5. To a sep­a­rate pan, add the green-curry paste, onion, ginger and gar­lic, and cook for about 5 min­utes un­til the onions are translu­cent. 6. Add chicken, co­conut milk and the re­main­der of the lime juice to the onion mix­ture. 7. Add the co­rian­der. 8. Fi­nally, add the green beans, chopped or whole. 9. Cover the wok and al­low the food to sim­mer for 20 to 30 min­utes on a medium heat un­til the chicken is cooked through and ten­der. 10. Serve with cau­li­flower rice or steamed broc­coli. 11. If us­ing ba­con, cut it up and sprin­kle on top.

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