Thai green curry with coconut chilli sambal

11 Ingredients

Number of servings

400milliliter canned coconut cream
1/4 cup green curry paste
800grams Macro free range skinless chicken thigh fillets,, halved
2 cup salt-reduced chicken stock
200grams green beans, trimmed, halved
2 tbs fish sauce
450grams microwave jasmine rice
1 long green chilli
1 lime (plus extra cheeks to serve )
1/2 cup shredded coconut
1/2 bunch coriander, leaves picked, finely chopped (plus extra leaves to serve)

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Try your hand at making a Thai green curry. This fragrant chicken curry is ready in four steps and packs a flavour punch with the coconut chilli sambal.

Method

Step 1 of 4

Heat 1/4 cup coconut cream in a large heavy-based saucepan over medium-high heat until simmering. Add paste and cook, stirring constantly, for 2 minutes or until fragrant. Add chicken, stock and remaining coconut cream and stir to combine, then bring to the boil. Reduce heat to low and cook for 35 minutes or until chicken is tender.

Step 2 of 4

Stir in beans to curry and cook for a further 2 minutes or until beans are tender. Remove pan from heat. Stir in fish sauce.

Step 3 of 4

Meanwhile, heat rice according to packet instructions. Finely chop half the chilli. Combine lime juice, coconut, coriander and finely chopped chilli in a bowl. Thinly slice remaining chilli.

Step 4 of 4

Divide rice and curry among bowls. Sprinkle with coconut chilli sambal, thinly sliced chilli and extra coriander. Serve with extra lime cheeks.