I was looking for something yummy to eat over the weekend and had this saw this recipe in Easy Health magazine so I decided to give it a try. I wasn’t disappointed, it’s great. The recipe said to serve with basmati, I had noodles and I think rice would have been nicer alright. I used Blue Dragon red thai curry paste, I hadn’t tried it before, but I’d recommend it. It doesn’t have that tangy flavour that some of them have.
1 tbsp groundnut oil
6 skinless, boneless chicken breast, cubed
2 small red onions, cut into thin wedges
3 tbsp Thai red curry paste
2 x 400ml tins coconut (you can choose the low-fat version if preferred)
250g fine green beans, trimmed
1 lime, zest and juice
2 tbsp Thai fish sauce
8 tbsp fresh coriander, chopped
1. Heat the oil in a large, heavy bottomed pan, add the chicken and cook for five minutes until golden. Add the onion and cook for five minutes until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just two minutes.
2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes.
3. Add the beans and simmer for five minutes, until just tender. Add the lime zest and juice, fish sauce and coriander just before you’re ready to serve. Serve with basmati rice.