Prep 30 mins
Cook 15 mins
A tasty, medium-spiced chicken curry. If you use "lite" coconut milk it's almost good for you... Adapted from "The Essential Curries Recipe Cookbook" by Steer (2008). Feel free to garnish with lime wedges and basil, and serve on top of steamed jasmine rice.
- 1 onion, roughly chopped
- 3 lemongrass, stalks finely sliced (discard outer leaves first)
- 2 garlic cloves, peeled and crushed
- 1 inch gingerroot, peeled and finely chopped
- 3 green chilies, Thai hot chillies preferably
- 1 lime, zested and juiced
- 2 tablespoons peanut oil or 2 tablespoons olive oil
- 2 tablespoons fish sauce
- 6 tablespoons fresh cilantro
- 6 tablespoons fresh basil
- 1 lb chicken breast, boneless and skinless, cut into thin strips
- 1⁄2 lb fresh green beans, ends trimmed, then cut in half
- 14 ounces light coconut milk
- Use a high-quality food processor - you want a paste, not a finely-chopped salsa.
- Into the food processor, put: onion, lemon grass, garlic, ginger, green chillies, lime zest, lime juice, half of the peanut oil (1 tbsp), fish sauce, cilantro, and basil.
- Process to a smooth paste. Add a little water if necessary.
- Heat a wok or a large frying pan with the remaining 1 tbsp peanut oil. When very hot, add the chicken and stir-fry 2-3 minutes, or until the chicken starts to turn golden-colored.
- Add the green beans and stir-fry one more minute. Remove chicken and green beans to a plate or bowl.
- Put paste into wok and cook over medium heat for 2-3 minutes. The raw onions in the paste will ruin the flavor, so make sure onion is fully cooked before moving on. Taste regularly to check.
- When paste no longer has raw-onion flavor, stir in coconut milk and mix well.
- Add chicken and green beans, stir to coat, and simmer (uncovered) for 5-7 minutes or until chicken is fully cooked.