Place Red Curry Paste, Shallots and Vegatable Oil in a saucepan and saute gently for 3 to 5 minutes, stirring to prevent the paste from sticking. Add brown sugar,finely chopped lemongrass, coconut cream and stock to the pan and bring almost to the boil, then reduce to a simmer. Slice each chicken breast fillet into four strips and add to coconut curry along with the beans. Simmer gently until chicken is cooked through. Serve curry with cooked rice and garnish, topped with a bunch of coriander leaves.
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