Green Chicken Curry Preparation Time: 25 minutes | Cooking Time: 15 minutes 750g chicken thigh fillets 200g green beans 1 cup coconut cream GREEN CURRY PASTE 3 small fresh green chilies, chopped 3 green onions, chopped 2 cloves garlic, crushed 1/4 cup chopped fresh lemon grass 1/4 cup chopped fresh coriander leaves 2 tablespoons oil 2 tablespoons water 1 teaspoon shrimp paste 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric

Cut chicken into thin strips. Chop beans. Cook green curry paste in heated pan, stirring, for about 3 minutes or until fragrant.

Add chicken and beans to pan; cook, stirring, for about 5 minutes or until chicken is tender. Stir in coconut cream; simmer, uncovered, for about 3 minutes or until slightly thickened.

GREEN CURRY PASTE: Blend or process all ingredients until smooth.

Serves 4.

Store
Curry best made just before serving. Paste can be made a week ahead. Store paste, covered, in refrigerator.

Per serving: 30.4g fat, 453 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks