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Ingredients
- 1 tablespoon oil
- 2 teaspoons green curry paste
- 750 g chicken tenderloins, cut into strips
- 1 cup (250 ml) chicken stock
- 400 ml can coconut cream
- 200 g green beans, cut into short lengths
- 4 kaffir lime leaves, crushed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon soft brown sugar
- 3 tablespoons finely chopped fresh coriander leaves
Method
1. Heat the oil in a wok or large frying pan. Add the curry paste and stir over high heat for 30 seconds, or until fragrant. Add the chicken in three batches and cook, stirring, for 3–4 minutes, or until golden brown. Return all the chicken to the wok or frying pan.
2. Stir in the stock and coconut cream and bring to the boil. Add the beans and kaffir lime leaves, reduce the heat and simmer for 3 minutes, or until the beans are tender and the chicken is cooked through.
3. Stir in the fish sauce, lime juice, brown sugar and coriander leaves. Season to taste with salt and cracked black pepper. This meal is delicious with steamed jasmine rice.
