What you’ll need

Serves 2

  • 2 chicken breasts, diced
  • Juice of 1 lime
  • 100ml chicken stock
  • 1/2 teaspoon caster sugar
  • 200ml light coconut milk
  • 100g green beans
  • 1 tablespoon olive oil
  • 1 tablespoon fresh coriander, chopped

For the Curry Paste

  • 1 Lemongrass stalk, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 1/2 cm fresh ginger, roughly chopped
  • 2 shallots, peeled and roughly chopped
  • 1 green chilli, roughly chopped (leave the seeds in if you like it a little spicier)

The easy bit

  1. Place the curry paste ingredients into a small blender and mix until you have a smooth paste.
  2. Heat the olive oil a wok or frying pan, add the chicken and fry until browned all over. Now add the paste and continue frying until all the chicken is coated in the paste.
  3. Next goes in the chicken stock, sugar, coconut milk and lime juice bring to boil then turn down to a simmer add the green beans and cook for about 8 minutes.
  4. Add fresh coriander and serve with stir-fried or steamed greens.
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