An easy and quick sure fire hit by The Restaurant star John Healy!
Ingredients
- 4 chicken thighs
- 50 g green curry paste
- 1 tblsp soya oil
- 1 red chilli
- 2 spring onion
- 1 fresh lime
- 2 kassir lime leaves
- 1 tsp palm sugar
- 1 tblsp fish sauce
- 1 tin coconut milk full fat
- bunch coriander
- creme fresh to garnish
- 100 g french beans
- 100 g peas frozen
- 1 cup per person of boiled rice
Method
- Warm the paste and oil in saucepan. Add half of the coconut milk and bring to high simmer. Add the diced chicken and chilli, sugar and lime leaves.
- Pour in the reminder of milk and bring to boil and simmer for 10 min.
- Season with fish sauce. Add the veg and simmer for 15 min.
- 7. Serve with steamed rice and garnish with chopped corrindanier and creme fresh.
