Ingredients
- 1 kg chicken thigh cut into 4cm chunks
- 1 tablespoon vegetable oil for frying
- 1 red capsicum
- 2 medium chilli with or without seeds (this recipe is spicy) use less if you prefer a less spicy option !!
- 150 g green beans
- 1 tablespoon fish sauce
- 1 tablespoon Lee Kum Kee Soy Sauce
- 1/2 jar Valcom Green Curry Paste
- 1 400ml can Ayam Coconut cream
- 1 400ml can Ayam Coconut milk
- 1/3 cup of cornflour
- 4 cloves of garlic finely minced
- 2 teaspoons of chives - for garnish
- 1 large brown onion
- 1 teaspoon brown sugar
Method
- Lightly dust small chunks of chicken thigh in cornflour. Heat wok on high add vegetable oil, Fry Chicken in vegetable oil on high for a couple of minutes until golden brown and partially cooked, remove from wok. Set aside.
- Add to wok diced onion, capsicum, shallots, curry paste, chilli, stir well. Add Soy sauce, brown sugar, fish sauce and return chicken and the juices and mix well. Keep at high heat and work quickly. If needed add a splash of extra water if wok is becoming dry.
- Add coconut milk, coconut cream and green beans and stir fry quickly for a further 12 minutes. Serve with steamed jasmine rice and garnish with chive and coriander or basil.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE GREEN
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
