Ingredients
- Valcolm Red Curry Paste- half a jar
- 2 tbsp vegetable oil
- 500g chicken breast, cut into bite-sized pieces
- 400ml coconut milk
- 1 teaspoon Squid brand fish sauce
- 2 tsp Valcom kaffir lime leaves
- 250g green beans
- 1 tin of Valcom Water Chestnut
- 20 Vietnamese mint leaves
- 1tsp white sugar
- Rice to serve
Method
- Heat 1tbsp of vegetable oil in a large frypan or wok until hot, and sear the chicken until lightly browned. Then remove the chicken and put it aside.
- Add the remaining tbsp of oil to the pan and add half a jar of the curry paste. Fry until fragrant (around 30 seconds).
- Add half the coconut milk to the paste and stir, allowing the sauce to thicken. After 3-5 minutes, add the rest of the coconut milk, chicken, beans, kaffir lime leaves, fish sauce and sugar. Simmer for 10 minutes.
- Stir through the water chestnuts and mint leaves, and serve with white rice. Enjoy!
Product used in recipe
- Valcom - Curry Paste Red
- Valcom - Kaffir Lime Leaves
- Valcom - Water Chestnut Sliced
- Squid Brand - Fish Sauce
