Thai Chicken Curry with Green Beans, Lemongrass & Jasmine Rice
Ingredients
- —250 g chicken breast, diced
- —150 g jasmine rice
- —200 g green beans
- —200 ml light coconut milk
- —2 tsp red Thai curry paste
- —2 cm fresh ginger, grated
- —1 stalk lemongrass, bruised
- —1 small red onion, chopped
- —1 clove garlic, minced
- —1 tsp fish sauce
- —1 tsp lime juice
- —1 tbsp sunflower oil
- —2 tbsp fresh coriander
- —Freshly ground black pepper
Instructions
Cook the jasmine rice according to the package instructions.
Meanwhile, blanch the green beans for 4 minutes and drain.
Heat the oil in a sauté pan and sauté the onion, garlic, and ginger for 2 minutes.
Add the curry paste and fry briefly.
Add the chicken and cook until golden brown all over.
Pour in the coconut milk and add the bruised lemongrass.
Let it simmer gently for 8 minutes.
Add the green beans and heat for another 3 minutes.
Season with fish sauce, lime juice, and black pepper.
Remove the lemongrass and serve with the jasmine rice.
Garnish with fresh coriander.
A fragrant Thai curry with tender chicken, crunchy green beans, and a creamy coconut sauce. Fresh ginger, lemongrass, and red curry paste create a delightful balance of fresh, spicy, and creamy. Finished with fresh coriander and served with fluffy jasmine rice.
Serving Tip
Delicious with lime wedges and optionally some finely chopped red chili for extra heat.
Storage Tip
Store covered in the refrigerator for up to 2 days. Reheat gently to keep the chicken tender.