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Ingredients
Method
- 1 tbsp oil
- 2 tbsp green curry paste
- 6 chicken thighs, cut into strips
- 400ml coconut milk
- 2 lime leaves
- 2 tbsp fish sauce
- 1 tbsp sugar
- Handful of green beans and asparagus tips
- Salt and pepper
- Jasmine rice and coriander, to serve
- Add the oil to a wok. Fry the curry paste in the hot oil for 2 mins, then add the chicken and stir-fry in the curry paste for 2 mins, or until golden. Add the coconut milk, fish sauce, sugar, and lime leaves, and stir well, then simmer for 10 mins to thicken.
- Toss the green vegetables into the curry, and simmer for 3 mins or until just tender. Season well, and serve with steamed rice and a sprinkling of coriander.
30 mins
4 serving
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