Thai Green Curry with Chicken
A single portion of Thai cooking, ready in 18 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Slice the chicken into bite-sized strips and trim the green beans.
- 3
Heat a splash of the coconut milk (the thick part from the top) in a wok over medium-high heat, add the curry paste and fry for 1 minute until fragrant.
- 4
Add the chicken and stir-fry for 2–3 minutes until sealed.
- 5
Pour in the remaining coconut milk and the green beans, and simmer for 6–8 minutes until the chicken is cooked through and the sauce has thickened slightly.
- 6
Stir in the fish sauce, taste and adjust seasoning, then serve over the rice scattered with basil or coriander.
