Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 9.21 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 cup coconut cream
- 2tablespoons gluten-free fish sauce
- 4 large green chillies
- 2 small green chillies
- 1/2 cup thai basil leaves
- 125grams green beans, cut into 4cm lengths
- 1/2 bunch coriander, roughly chopped
- 4centimeters ginger, peeled, sliced
- 1 onion, chopped
- 2teaspoons ground coriander
- 1teaspoons ground cumin
- 1/2 can baby corn spears
- 2 stalk lemongrass, trimmed, chopped
- 1tablespoons brown sugar
- 500grams chicken thigh fillets, sliced
- 4 cloves garlic
Nutrition per serving
2100kJ / 500Cal
2100 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
28.0grams
Fat
35.8grams
Carbs
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Process onion, garlic, ginger, lemongrass, chilli, spices, coriander and 1 tsp salt in a food processor until finely chopped.
Step 2 of 3
Heat cup of the coconut cream and half of the curry paste in a medium pan over medium heat for 5 minutes. Stir in sugar, fish sauce and remaining coconut cream. Bring to the boil, reduce heat to medium. Add chicken and cook for 10 minutes.
Step 3 of 3
Add beans and corn and simmer for 2-3 minutes until tender. Stir in basil, to serve.
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