Ingredients
- Maesri Curry paste
- 3 garlic cloves
- 100g green beans
- 400g can of chickpeas
- 500g chicken thighs
- 400ml can coconut milk
- 250ml chicken stock
- Handful of basil leaves
- 2 tsp fish sauce
- 1 tbsp sugar
- Rice
- Plain Yoghurt
Method
- In a large skillet heat the oil on high heat, cook curry paste for 1 1/2 min to dry out.
- Add chicken broth, simmer for 5 minutes.
- Add the coconut milk, sugar, fish sauce and chicken.
- Simmer for 10 minutes on medium heat.
- Add the beans, cook for further 4 minutes.
- Remove from heat, stir through Thai basil leaves and serve over rice with yoghurt.
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
