Fragrant Asian Chicken
- For the curry
- 1 Tbsp vegetable oil
- 2 shallots (finely chopped)
- 1 tsp fresh ginger (grated)
- 1 stalk Lemongrass (finely chopped)
- 1 cup fine Green beans (cut into thirds)
- 2 Tbsps thai red Curry paste
- 1 ⅔ cups Coconut milk
- 2 Chicken breasts (skinned)
- 1 Tbsp Fish sauce
- 1 tsp sugar
- 1 Lime (juiced)
- In addition
- Rice (cooked)
Banana Leaf Parcels If you can source them, wrap a spoonful of rice and curry in a leaf then steam or bake for 10 minutes for people to open at the table
Heat the oil in a wok and fry the shallots, ginger and lemongrass for 2 minutes until softened.
Add the green beans and fry for a further 2 minutes.
Stir in the curry paste and cook out for 2 minutes, stirring. Add the coconut milk and leave to simmer for 10 minutes until thickened.
Slice the chicken breasts into 1cm thick slices and add to the curry. Stir in the fish sauce and sugar and simmer until the chicken is cooked.
Adjust the seasoning and add the lime juice. Serve with Thai sticky rice.