Ingredients

• 1 tbsp vegetable oil
• 2 tbsp ready-made Thai green curry paste
• 6 chicken thighs
• skin and bones removed
• meat cut into strips
• 400ml tin coconut milk
• 2 lime leaves (optional)
• 2 tbsp Thai fish sauce
• 1 tbsp caster sugar
• handful green beans
• trimmed
• handful asparagus spears
• salt and freshly ground black pepper
• Thai fragrant rice
• cooked according to packet instructions
• handful fresh coriander leaves (optional)

Directions

• Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes
• or until fragrant.
• Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes
• or until the chicken has browned on all sides.
• Add the coconut milk
• lime leaves
• fish sauce and sugar and stir well. Bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes
• or until the sauce has thickened.
• Add the green beans and asparagus and continue to simmer for 2–3 minutes
• stirring regularly
• until just tender. Season with salt and pepper.
• To serve
• spoon the rice into four serving bowls
• then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.