Thai green chicken curry

SERVES 4 PREP AND COOK TIME 25 MINUTES

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.