Spicy Green Thai Chicken Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 150g green beans
• 1pcs pak choy
• 300g free-range chicken breast fillet
• 30g green curry paste
• 200ml coconut milk
• 20ml fish sauce
• 1bunch coriander
• 15ml neutral-flavoured oil
• 10ml white vinegar
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep vegetables
   While the rice is cooking, trim the beans and cut into thirds. Coarsely chop the pak choy.
3. Step 3 — Prep and stir-fry chicken
   Thinly slice the chicken into strips. Heat 1 tbs oil in a large deep frypan over high heat. Stir-fry the chicken and curry paste for 2 mins or until the chicken is golden (the chicken won't be cooked through). Remove from the pan with a slotted spoon.
4. Step 4 — Stir-fry vegetables
   Reduce the heat to medium. Add the beans to the same pan and stir-fry for 3 mins or until the beans are just starting to soften. Add the pak choy and stir-fry for 1 min or until wilted.
5. Step 5 — Simmer curry
   Add the coconut milk, fish sauce, 2 tsp white vinegar and ½ tsp sugar to the vegetable mixture. Return the chicken and any resting juices to the pan and bring to a simmer. Cook, stirring occasionally, for 2 mins or until the chicken is cooked through and the vegetables are tender.
6. Step 6 — Get ready to serve
   Meanwhile, finely chop the coriander, including the stems. Stir the coriander into the curry. Fluff the rice with a fork. Divide the rice and curry among bowls to serve.

Allergens

Fish