Fragrant, punchy and succulent. Soft poached chicken and crunchy veg, cloaked in copious sauce that does the miraculous task of being both spikily spicy and coconuttily creamy.
- 2 heaped tbsp green curry paste
- 1 tin coconut milk
- 3 lime leaves
- Juice of ½ lime
- 300g chicken breast, cut into fine slices
- 100g fine green beans, cut into short lengths
- 1 tbsp fish sauce
- ½ tsp salt
- 1 tbsp sugar
- 15g basil leaves
- Heat half the coconut milk in a wok over a high heat until it bubbles
- Add the green curry paste and stir together until it dissolves into the coconut
- Add the rest of the coconut milk and stir together. Bubble the mixture for 5 mins
- Add the chicken, green beans and lime leaves, stir in
- Turn the heat to medium and cook for a couple of mins, then add the fish sauce and sugar
- Continue to bubble and stir until the chicken is just cooked through, just a couple more mins should do it
- Turn off the heat and tear in the basil leaves
Serve over jasmine or basmati rice. Don’t eat the lime leaves. Do eat the delicous curry with a spoon. Maybe with a refreshing cucumber salad on the side.
Sophie cooks 