Thai yellow curry with chicken, butternut and green beans

A fabulously easy Winter curry to envelope you in comfort.
 

Recipe from: 14 August 2012
Preparation time: 5 min
Cooking time: 30 min
 
 

Ingredients

 
  • 30
    ml
    cooking oil
  • 50
    g
    Thai yellow curry paste
  • 1
    small onion - peeled and cut into leaves
  • 800
    ml
    coconut milk
  • 500
    g
    cubed butternut - cut into smaller cubes
  • 500
    g
    chicken thigh fillets - cut into strips
  • 1
    green chilli - sliced
  • 125
    g
    fine green beans - trimmed
  • 1
    handful
    chopped coriander
  • 15
    ml
    fish sauce - to taste
Servings: Change Serving
 
 

Method

 
Heat the oil in a large wok or pot. Fry the onion and paste until fragrant, then add the coconut milk and bring to the boil.

Add the butternut, chicken and chilli.  Simmer uncovered for +- 20 minutes (until butternut has softened).

Add the beans and simmer for another 10 minutes. Remove from the heat and add the coriander and fish sauce.

Serve with jasmine or basmati rice.

Reprinted with permission of Bits of Carey. To see more recipes, click here.



 
 

Read more on: boil  |  recipe  |  sauté  |  curries  |  chicken
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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