400g coconut milk
400g chicken or tofu
1 tbsp Thai green curry paste
1 garlic clove
2 tsp fish sauce
200g green beans
Fresh coriander leaves
Number of servings
- In a large wok, brown the chicken until golden, then turn the heat down and gently cook the garlic. Add the chopped green beans and stir.
- Add the coconut milk, green curry paste and fish sauce. Mix well and slowly simmer.
- Add the chopped mushrooms and simmer until the chicken (or tofu) is cooked.
- Serve with jasmine rice and a sprinkle of coriander.
A quick and easy version of the classic Thai green curry. Perfect for a midweek meal!