20 September 2014,13:14 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a large pan over a medium heat. Add the curry paste and stir for 2 minutes. Add the chicken, chilli and spring onions and cook for 5 minutes until lightly browned.
  • Stir in the coconut milk and chicken stock, bring to the boil, then cover and simmer over a medium heat for 15 minutes.
  • Add the green beans and cook, uncovered, for 8-10 minutes until the beans are tender. Stir in the fish sauce, lime juice and coriander. Serve.


  • 4 teaspoons peanut oil
  • 4 tablespoons Thai green curry paste
  • 1 kg skinless chicken breast or thigh fillets, cubed
  • 2 large red chilli, sliced
  • 8 spring onions, sliced
  • 500 grams can coconut milk
  • 300 ml chicken stock
  • 300 grams green beans, trimmed
  • 2 tablespoon fish sauce
  • Juice of ½ lime
  • 5 tablespoons roughly chopped fresh coriander

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