INGREDIENTS
- 1 x 400ml (14fl oz) canned coconut milk
- 100g (3½oz) coriander leaves and stalks, finely chopped
- 1tbsp each sunflower oil and grated palm sugar
- 3tbsp Thai green curry paste
- 2 green chillies, finely chopped
- 800g (1lb 12oz) chicken thigh fillets, skinned, cut into bite-size pieces
- 200ml (7fl oz) chicken stock
- 6 kaffir lime leaves
- 2tbsp fish sauce
- 200g (7oz) Thai baby aubergines
- 100g (3½oz) green beans, trimmed
- Juice of 1 lime
- Red chilli slivers to garnish
METHOD
- Put the coconut milk and coriander in a food processor and blend. Strain the mixture using a fine sieve and discard the coriander. Heat the oil in a large, non-stick wok or saucepan and add the curry paste and chillies. Stir-fry for 2-3 minutes and then add the chicken. Cook for 5-6 minutes or until the chicken is sealed and lightly browned.
- Stir in the coconut milk mixture, stock, lime leaves, fish sauce, palm sugar and baby aubergines. Simmer uncovered for 10-15 minutes, stirring occasionally. Add the green beans and fry on a low heat for 6-8 minutes. Remove from the hob and stir in the lime juice. Serve with steamed rice and garnish with red chilli.
dailymail.co.uk
No comments:
Post a Comment