A simple, spicy and colourful curry. Easily prepared in minutes, it’s sure to keep the whole table happy.
6 chicken thighs, bones and skin removed (cut into strips)
1 tbsp sunflower oil
2 tbsp ready-made green curry paste (shop bought)
400ml tin coconut milk
2 lime leaves
1 tbsp granulated sugar
Handful green beans (trimmed)
Salt and black pepper to season
Handful of freshly chopped coriander
Heat the oil in a pan over a high heat. When it starts to smoke, add the green curry paste and stir for a couple of minutes.
Add the chicken strips and stir until coated in the paste. Continue to fry until the chicken is thoroughly cooked.
Add the coconut milk, lime leaves and sugar, stir through. Bring to the boil and then reduce until the sauce thickens.
Now add the green beans and asparagus. Continue to simmer for 2-3 minutes, stirring until the green beans and asparagus are tender.
Serve with fragrant rice and sprinkle with fresh coriander.
Your local Northern Ireland Moy Park stockist: