Creamy Thai Green Curry

This Asian-inspired meal is a fantastic, healthy alternative to the take-away version you might be craving on a cold, blustery day. 

It's super easy to make and will certainly have you feeling impressed with your own efforts.

Serve this creamy, coconut creation along with a good portion of steamed rice to really soak up its rich flavours. This will also add to the appreciation of textures ranging from silky smooth to some crunch, all thanks to some fresh green beans.

Ingredients

• 100g green beans, trimmed and halved
• 1 tbsp vegetable or sunflower oil
• 1 garlic clove, chopped
• 1 tbsp of Thai green curry paste 
• 400ml can coconut milk
• 2 tsp Thai fish sauce
• 1 tsp caster sugar
• 450g boneless chicken (breasts or thighs), cut into bite-size pieces
• Lime zest
• A handful of basil leaves
• Boiled rice, to serve

Instructions

• STEP 1

  Boil 100g trimmed and halved green beans for 3 minutes until they are tneder. Drain and put to one side.

• STEP 3

  In a wok or a large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot. Add the garlic clove and cook until golden.

• STEP 4

  Spoon in the Thai green curry paste and stir it around for a few seconds to release these flavours.

• STEP 5

  Pour in the coconut milk and let it bubble.

• STEP 6

  Stir in the Thai fish sauce and caster sugar, before adding your bite-size chicken pieces. Turn the heat down to a simmer and cover this for about 8 minutes until the chicken is cooked.

• STEP 7

  Tip your beans in and add some lime zest.

• STEP 8

  Add a handful basil leaves.

• STEP 9

  Serve immediately with boiled rice. Sprinkle some lime zest to finish.

   

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