1kg (1lb) chicken thigh fillets, cut into 3cm (1 1/4in)pieces
300ml (9fl oz) coconut milk
250g (8oz) green beans, chopped into 5cm (2in)lengths
1-2tbsp fresh coriander leaves
Instructions
Heat the oil in a large saucepan and add the onions, garlic and
ginger. Cook over a medium heat, stirring occasionally, for 3
minutes. Add the curry paste and cook, stirring for 1 minute. Add
the chicken and cook, stirring occasionally for 2 minutes.
Add the coconut milk and bring to the boil. Reduce the heat and
simmer gently, stirring occasionally, for about 20 minutes. The
sauce should have reduced and thickened by this stage.
Add the beans, stir well, and cook for about 5 minutes, or until
tender. There should be enough sauce to easily coat the meat. If the
mixture is very liquid, increase the heat and simmer until reduced.
Use a spoon to remove any oil that rises to the top. Season to taste
and serve in bowls topped with a handful of coriander leaves,
accompanied with steamed rice.
(Vary the amount of curry paste you use depending on how hot you
like it.)
Originally Submitted
1/11/2015
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