Ingredients
1 tablespoon peanut oil
400 millilitre can coconut milk
1 kilogram chicken thigh fillets, chopped
2 tablespoon coarsely chopped coriander leaves (use roots in paste)
1/2 cup basil leaves
1 tablespoon fish sauce
150 gram snake beans, chopped
steamed jasmine rice, lime wedges, to serve
Green curry paste
6 medium fresh green chillies, chopped
4 green onions (green shallots), chopped
3 fresh coriander roots, chopped
1 tablespoon coriander leaves
1 tablespoon chopped fresh lemon =grass
3 kaffir lime leaves
1 teaspoon shrimp paste
1 teaspoon ground cumin
2 teaspoon ground coriander
2 clove garlic, peeled
1 tablespoon fish sauce
Method
1. To make green curry paste, blend or process all ingredients until finely chopped and mixture forms a paste.
2. Heat oil in a large frying pan. Add green curry paste; cook, stirring, until fragrant.
3. Stir in coconut milk; bring to the boil. Simmer, uncovered, about 5 minutes, until mixture thickens and looks oily.
4. Add chicken, coriander, basil and fish sauce; simmer, uncovered, 15 minutes.
5. Add snake beans; simmer, uncovered, until beans are just tender.
6. Serve curry with steamed jasmine rice and lime wedges.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
