Copyright John Paul Urizar
Green curry paste can be purchased in jars from the Asian section of the supermarket, however as a guarantee of freshness and quality and the assurance of no added artificial additives, it's very easy to make your own. Serve this dish with brown rice, or the lower GI alternative, quinoa.
In a food processor, blend the curry paste ingredients to a thick paste consistency.
Heat the oil in pan and brown the chicken. Add the green curry paste and cook for 5 minutes stirring regularly. Add the coconut cream, green beans and bamboo shoots and gently bring the sauce to the boil. Reduce to simmer, cover the pan and cook for a further 15 minutes.
Note: Use Vietnamese fish sauce in preference to Thai - is has a slightly lower salt content and milder flavour.
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||30 mins|
|Ready in:||40 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||14.6 g|
|Total Carbohydrate||4.9 g|
|Total Protein||30.4 g|
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