Deliciously light and full of vibrant flavour, this classic South-East Asian dish can be made in just few easy steps. Thai curries are traditionally much thinner than Indian curries, and make a good balance between hot, sweet, sour and salty.
This recipe is taken from Tesco magazine (April, 2015).
Ingredients:
1 x 400 ml light coconut milk
400 ml chicken stock
8 chicken thigh fillets, cut into chunks
1 tsp fish sauce
2 tsp demerara sugar
220 g green beans, trimmed
1 cup fresh coriander leaves, to sprinkle (keep stalks for the paste)
For the paste:
zest of 1 lime
1 tbsp lemongrass paste (or 1 lemongrass stalk, trimmed and chopped)
1 tbsp fresh ginger, grated
3 shallots, chopped
2 garlic cloves
1 tsp ground coriander
1 tsp demerara sugar
1 tsp fish sauce
coriander stalks (see above)
1 large or 2 small green chillies, chopped
Method:
Begin by making a paste. Combine all the ingredients in a food processor or blender and whizz to a super-fine paste. If the paste looks chunky, add a splash of water and whizz again.
Open a tin of coconut milk and spoon the "cream" from the top into a deep pan or wok with a lid, set over a low-medium heat. Add the paste and cook, stirring continuously, until the liquid is fragrant and bubbling.
Pour in the remaining coconut milk and the stock, then add the chicken.
Bring to a simmer, then cook for 40-45 minutes, until the chicken is tender, and the sauce will reduce to the consistency of single cream.
Stir in the fish sauce, sugar, green beans and chopped coriander leaves.
Leave to simmer gently, uncovered, for 3-4 minutes, or until the beans are just cooked.
Season to taste with a little extra fish sauce, sugar and lime juice. Serve with jasmine rice.
Bon Appetit!
