Whether warding off Alzheimer’s or releasing your endorphins, curry is a great addition to your pantry and line-up of go-to dishes. Serve this one-pot curry over rice or noodles. You can be more creative and substitute the beans with additional vegetables – it tastes great with a whole medley of differently colored vegetables mixed together.
Ingredients:
2 lbs boneless chicken, cut into 1 1/2 inch pieces
2 teaspoons green curry paste
1 tablespoon oil
1/2 cup Thai sweet chilli sauce
2 tablespoons fish sauce
2 tablespoons fresh lime or lemon juice
Finely zested rind of 1 lime or lemon
1/2 cup coconut milk
1/4 cup chicken stock or water
1/2 lb green beens, trimmed and cut into thirds
Salt and pepper
Instructions:
Place chicken in a bowl and mix through curry paste.
Heat oil in a medium pot and fry chicken for 2-3 minutes until lightly browned.
Add chili sauce, fish sauce, lime juice and zest, coconut milk and stock or water and bring to a simmer. Simmer for 2 minutes.
Add beans and cook for another 3-4 minutes until beans are just cooked through and chicken is fully cooked.
Season with a little salt and pepper.
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