This curry incorporates beautiful, aromatic Thai flavours and will be a firm favourite for all of the family.
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Ingredients
Method
Ingredients
2tsp Oil
8 Spring onions
3tsp Bart green chilli paste
1tsp Bart garlic paste
1tsp Bart ginger paste
1/2 tsp Bart ground coriander
1/4 tsp Bart ground cumin
1 Bart lemongrass stick
400g Chicken thigh pieces
400ml Coconut milk
1tbsp Soy sauce
1tbsp Brown sugar
200ml Chicken stock
200g Baby corn
150g Green beans
100g Cashew nuts
Fresh Coriander
1 Lime
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Method
In a heavy bottom pan heat the oil and gently cook the sliced spring onions for 2 mins. Add the pastes, spices and lemongrass, cook stirring for 1 min until fragrant then add the chicken. Stir to coat with the paste and cook for 5 mins.
Pour in the coconut milk, soy, sugar and stock, stir and bring to the boil. Add the corn, beans and cashews and simmer for 5 mins.
Cut the two remaining spring onions into 5cm sections then slice lengthways into narrow ribbons and drop into iced water for 2-3 mins. They will curl and look pretty for decorating the dish.
When the curry is cooked, check the seasoning then serve with rice and topped with the spring onion curls and coriander leaves.