Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 270milliliter coconut cream
- 2tablespoons thai green curry paste
- 2tablespoons fish sauce
- 200grams green beans, cut into 3cm lengths
- 1 bunch baby buk choy, leaves separated
- 3 sprigs coriander (to serve)
- 4 spring onion shallots, coarsely chopped including green stem
- 1 lime juiced
- 2 lime wedges (to serve)
- 500grams chicken mince
- 2 cup jasmine rice, steamed (to serve)
- 2teaspoons caster sugar
- 2tablespoons pistachio nuts
- 2tablespoons canola oil
Method
Step 1 of 3
Combine 1 tablespoon oil, curry paste, spring onion and pistachios in a food processor and process until finely chopped.
Step 2 of 3
Heat remaining tablespoon of oil in a large sauté pan, spoon in paste and cook over medium heat, stirring, until fragrant. Add chicken mince and cook, stirring, until cooked through, breaking up with the back of a spoon. Add coconut cream, sugar, fish sauce and green beans, simmer for 1 minute, add buk choy and lime juice, remove from heat.
Step 3 of 3
Serve Thai green curry chicken scattered with extra pistachios with jasmine rice, lime wedges and coriander sprigs. Tip 1: Swap chicken mince for beef or pork mince; fish or prawns. Tip 2: This curry is great served over thick rice noodles. Tip 3: Swap the green curry paste for red curry paste and the shallots and pistachios for roasted red capsicum and peanuts.
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