Green Chicken Curry
1 T vegetable oil
1 brown onion, finely chopped
2 cloves garlic
1 t fresh ginger
2-3 T Thai green curry paste
1 kg chicken in 2cm pieces
1/3 C coconut milk
250g green beans, in 4cm lengths
1 t chopped coriander
Salt
1 brown onion, finely chopped
2 cloves garlic
1 t fresh ginger
2-3 T Thai green curry paste
1 kg chicken in 2cm pieces
1/3 C coconut milk
250g green beans, in 4cm lengths
1 t chopped coriander
Salt
Cook in oil the onion, garlic and ginger 3 mins. Add curry paste 1 min stirring. Add chicken 2 mins. Add coconut milk and bring to boil, reduce heat and simmer 30 mins stirring occasionally. Sauce should reduce and thicken and chicken should be tender. Ad beans and stir, cook 10 mins or tender. If mixture very liquid at end, increase heat and simmer further until reduced. Use spoon to remove any oil on top. Stir through coriander and season with salt. Serve on rice.