Thai yellow curry with chicken, butternut and green beans
A fabulously easy Winter curry to envelope you in comfort.
|50 g||thai yellow curry paste|
|1||onion — small, peeled|
|800 ml||coconut milk|
|500 g||butternut — cubed|
|500 g||chicken — thighs, strips|
|1||green chilli — sliced|
|125 g||green beans — fine, trimmed|
|1 handful||fresh coriander — chopped|
|15 ml||fish sauce — to taste|
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.