1 Tablespoon oil
1 onion, chopped
1 – 2 Tablespoons Green Curry Paste
1 ½ Cups coconut milk
½ Cup water
500 g chicken thigh fillets, cut into bite sized pieces
1 lemongrass stick
100 g green bean, cut into short pieces
6 kaffir lime leaves
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 teaspoon finely grated lime rind
2 teaspoons soft brown sugar
¼ Cup fresh coriander leaves
Heat the oil in a work or large pan. Add the onion and curry paste to the wok and cook for about 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to the boil.
Add the chicken piece, lemongrasss and kaffir lime leaves to the wok. Stir to combine. Simmer, uncovered, for 15 – 20 minutes or until the chicken is tender. Add the fish sauce, lime juice and ring, and brown sugar to the wok. Stir to combine.
Remove lemongrass and sprinkle with fresh coriander leaves just before serving.
Serve with steamed rice.
100 g green bean, cut into short pieces
6 kaffir lime leaves
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 teaspoon finely grated lime rind
2 teaspoons soft brown sugar
¼ Cup fresh coriander leaves
Heat the oil in a work or large pan. Add the onion and curry paste to the wok and cook for about 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to the boil.
Add the chicken piece, lemongrasss and kaffir lime leaves to the wok. Stir to combine. Simmer, uncovered, for 15 – 20 minutes or until the chicken is tender. Add the fish sauce, lime juice and ring, and brown sugar to the wok. Stir to combine.
Remove lemongrass and sprinkle with fresh coriander leaves just before serving.
Serve with steamed rice.
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