Ingredients
• 1 1/2 tablespoons Thai red curry paste
• 600g chicken thigh fillets, trimmed, cut into 4cm pieces
• 1 1/2 tablespoons vegetable oil
• 400ml can Trident coconut milk
• 2 tablespoons fish sauce
• 3 teaspoons brown sugar
• 2 large dried chillies, roughly chopped (see tip)
• 250g baby green beans, trimmed, sliced diagonally
• Steamed jasmine rice and fresh Thai basil leaves, to serve
Method
1. Place curry paste and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if time permits.
2. Heat oil in a wok over medium heat. Stir-fry chicken for 2 to 3 minutes or until lightly browned. Add coconut milk. Reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through.
3. Stir in fish sauce and sugar. Cook for 1 minute. Add chilli and beans. Cook for 3 to 4 minutes or until beans are tender.
4. Spoon rice into bowls. Spoon over curry. Top with basil. Serve.
