date:Sep 18, 2013
Ingredients
1 1/2 tablespoons Thai red curry paste
600g chicken thigh fillets, trimmed, cut into 4cm pieces
1 1/2 tablespoons vegetable oil
400ml can Trident coconut milk
2 tablespoons fish sauce
3 teaspoons brown sugar
2 large dried chillies, roughly chopped (see tip)
250g baby green beans, trimmed, sliced diagonally
Steamed jasmine rice and fresh Thai basil leaves, to serve
Method
1. Place curry paste and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if time pe