Name: Green chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or rice bran oil; 500 gram chicken thigh fillets, cut into 3cm pieces; 1/3 cup bought green curry paste; 2 cup chicken stock; 270 millilitre can coconut milk; 150 gram green beans, topped, cut diagonally into 3cm lengths; 1 small red capsicum, cut into 2cm pieces; 2 tablespoon fish sauce; 2 teaspoon brown sugar; 1/3 cup coarsely chopped coriander; cooked jasmine rice, to serve

Ingredients

1 tablespoon vegetable or rice bran oil

500 gram chicken thigh fillets, cut into 3cm pieces

1/3 cup bought green curry paste

2 cup chicken stock

270 millilitre can coconut milk

150 gram green beans, topped, cut diagonally into 3cm lengths

1 small red capsicum, cut into 2cm pieces

2 tablespoon fish sauce

2 teaspoon brown sugar

1/3 cup coarsely chopped coriander

cooked jasmine rice, to serve

Method

1.Heat oil in a large frying pan over moderate heat. Sear chicken, in batches, 2-3 minutes each, until browned. Transfer to a heatproof plate.

2.Add curry paste to pan. Cook and stir, 1 minute, or until fragrant. Return chicken to pan with stock. Bring to the boil. Reduce heat, simmer, stirring occasionally, 3 minutes.

3.Stir in milk, beans and capsicum. Cook and stir, 3-4 minutes, or until beans are just tender. Stir in sauce, sugar and half the coriander.

4.Spoon rice into bowls. Top curry with coriander. Serve at once.

Women's Weekly Food