Categories: Chicken Dishes

Ingredients

• 2 t minced red chillies
• 2 t lemongrass, sliced or minced
• 2 t grated fresh ginger
• 1/2 C fresh coriander
• 1 t turmeric
• 1/2 C spring onion greens, sliced
• 2 T olive oil
• 500 g skinless chicken breast, diced into bite sized chunks
• 300 m chicken stock
• 400 m light coconut milk
• 2 kaffir lime leaves
• 2 t fish sauce
• 2 t soy sauce
• 1 t brown sugar
• 3 C green beans, sliced
• 1 large head broccoli, chopped in florets
• 1/2 t salt, optional
• 2 C basmati rice

Directions

1. Make curry paste, process first six ingredients with half the oil.

2. Heat remaining oil in pan, add curry paste and cook gently 3-4 minutes.

3. Add chicken, cooking until it has sealed all over.

4. Add stock, coconut milk, lime leaves, fish and soy sauces, and brown sugar, simmer about 10 minutes.

5. Add beans and broccoli, and cook further 8-10 minutes, until vegetables are tender.

6. Add salt if necessary, to taste.

7. Meanwhile, cook basmati rice following packet directions.

8. Serve curry with cooked rice.

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