Chicken and Green Bean Curry

    25 minutes

    If you prefer you can substitute a red curry paste for the green one, the red curry pastes tend to be milder.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 tablespoons Thai green curry paste
    • 400ml coconut milk
    • 1/4 chicken stock
    • 4 chicken thigh fillets, trimmed and cut into cubes
    • 150g green beans, topped and halved
    • 3 teaspoons fish sauce
    • 2 teaspoons lime juice
    • 2 teaspoons brown sugar
    • 1/2 cup coriander leaves

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a wok. Add the curry paste and cook 2 minutes or until aromatic. Add the coconut milk and stock and bring to a simmer.
    2. Add the chicken and beans and simmer gently for 5 minutes, stirring occasionally, or until just tender.
    3. Add the fish sauce, lime juice and brown sugar to the wok and heat through. Serve immediately sprinkled with the coriander and with white rice.

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