Chicken fillets, green beans and red capsicum cooked with a beautiful homemade curry paste,
coconut milk and the ubiquitous Thai flavours of lime juice, fish sauce and brown or palm sugar.
600g chicken thigh or breast fillets, chopped into chunks
240g can coconut milk (Ayam brand)
150g green beans, chopped
1 red capsicum, chopped
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp brown sugar
RED CURRY PASTE
1 stalk lemongrass (white part only), finely chopped
2 shallots, chopped
1 tbsp garlic, chopped
1 tbsp grated ginger
2 long red chillies (seeds removed or not), finely chopped
1 tsp chopped coriander roots
1 tsp shrimp paste
1 tbsp Spice Fusion Thai Curry blend
1 tbsp peanut or coconut oil
Make the curry paste by processing all of the ingredients or use a mortar and pestle.
Heat a heavy-based saucepan and fry 2 tablespoons of the curry paste, stirring for 1 minute,
then add chicken and stir well to coat with the spices.
Cook until chicken has changed colour on all sides, then add coconut milk.
Simmer on low heat for 20 minutes, then add the beans and capsicum and cook for 5 minutes or
until the vegetables are tender.
Stir in lime juice, fish sauce and brown sugar; adjust flavours if necessary.
