Ingredients
- Valcom Curry Paste Thai Green - 210g
- 1.3kg RSPCA Chicken Thigh fillets (use more or less for needs)
- Handful of round green beans, chop ends of break in half
- Half a red capsicum slice thinly long ways, then chop in half
- Olive Oil to taste but about 3 tabspoons
- Brown onion finely chopped
- 400mL Coconut milk
- bunch of Coriander
Method
- Fry the onion in 2 tablespoons of oil in a large electric frypan on high.
- When onion is slightly cooked add diced chicken thighs fillets and brown, this will take around 3 - 5minutes
- Add the beans and capsicum and coconut milk and simmer for 15 minutes.
- Serve with rice, garnish with coriander. Serves 4-6 depending on how hungry your friends are!
Product used in recipe
- VALCOM - VALCOM CURRY PASTE GREEN
