Thai Coconut and Chicken Casserole
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 ½ ozs Green beans (topped and tailed)
- salt
- 1 Tbsp Oil
- 2 Tbsps green Thai curry paste
- 2 tsps sugar
- 21 ozs skinless, boneless Chicken breasts (cut into chunks)
- 3 Kaffir lime leaves (torn into pieces)
- 1 ⅔ cups Coconut milk
- 2 tsps Thai Fish sauce
- cilantro (roughly chopped)
- ½ Lime (juice)
- To garnish
- Lime wedge
- cilantro (torn)
Preparation steps
1.
Cook the green beans in a pan of boiling salted water for 3 minutes. Drain and set aside.
2.
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for 1 minute, stirring. Reduce the heat slightly and stir in the chicken pieces and lime leaves, until coated in the paste.
3.
Add the coconut milk and fish sauce and bring to a simmer. Cook gently for 25-30 minutes until thickened slightly. Stir in the green beans, coriander and lime juice.
4.
Garnish with lime wedges and coriander and serve with boiled rice.
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