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Categories:
vegetable chicken thighs store-bought green curry paste chicken stock coconut milk green beans red pepper fish sauce brown sugar cilantro Jasmine rice
Viewed: 15 - Published at: 4 years agoIngredients
- 1 tbsp vegetable or rice bran oil
- 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
- 1/3 cup store-bought green curry paste
- 2 cups chicken stock
- 1 cup coconut milk
- 5 oz green beans, trimmed and cut diagonally into 1-inch lengths
- 1 small red pepper, cut into 3/4-inch pieces
- 2 tbsp fish sauce
- 2 tsp brown sugar
- 1/3 cup coarsely chopped cilantro
- None None Cooked jasmine rice, to serve
Method
- Heat the oil in a large skillet on medium-high heat. Sear the chicken, in batches, for 2-3 mins each, until browned. Transfer to a heatproof plate.
- Add the curry paste to the pan. Cook and stir, for 1 min, or until fragrant. Return the chicken to the pan with the stock. Bring to a boil. Reduce the heat to low; simmer, stirring occasionally, for 3 mins.
- Stir in the coconut milk, beans and pepper. Cook and stir, for 3-4 mins, or until the beans are just tender. Stir in the fish sauce, sugar and half the cilantro.
- Spoon the rice into bowls. Top with the curry and sprinkle with remaining cilantro.
