Ingredients
1tbsp vegetable oil
1 large onion, sliced
3 garlic cloves, finely chopped
600g skinless chicken breasts cut into thin strips
200ml coconut cream
1cup of chicken stock
2tbsp thai green curry paste
3tbsp chopped fresh coriander
1 lemon grass stalk (bruised/split)
6 kaffir lime leaves, roughly torn
2oz green beans, trimmed and halved
juice of 1 lime
6 spring onions, sliced
Preparation
Make up the chicken stock, with it hot, add the lemon grass and kaffir lime leaves and lime juice and set to one side to infuse. Heat the oil in a wok. cook the garlic and onions for 2 minutes, then add the chicken and green curry paste, cook for 5 minutes. Stir in the coconut milk and green beans and cook for 5 minutes. Add the chicken stock leaving out the lemon grass and kaffir lime leaves cook 4minutes longer or until the chicken is tender stir in the chopped coriander and and sliced spring onions. Serve on a bed of rice
