Ingredients
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2 tablespoons oil
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6 boneless chicken thigh fillets, cut into bite sized pieces
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3-4 tablespoons Thai green curry paste
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1 teaspoon coconut or palm sugar
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1 teaspoon finely-chopped lemon grass
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1 can coconut cream
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1 cup chicken stock
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1 cup chopped green beans
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1 lime, zest and juice
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dash of fish sauce
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small bunch coriander, to garnish
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2 toasted garlic naan breads, to serve
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lime wedges, for serving
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Heat the oil in a large deep pan and sauté the chicken pieces for 2-3 minutes, until just coloured and partly cooked.
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Add curry paste and cook a few minutes, then add coconut sugar, lemongrass, coconut cream and chicken stock.
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Simmer gently for 8-10 minutes until the chicken is cooked through and sauce thickened.
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Add the green beans, lime zest and juice, and a dash of fish sauce (optional).
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Season to taste and transfer to a serving bowl. Garnish with coriander and serve with toasted naan for dipping and lime wedges for squeezing.
RECIPES Jo Wilcox; PHOTOGRAPHY Todd Eyre
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