Thai yellow curry with chicken, butternut and green beans

4 servings Prep: 5 mins, Cooking: 30 mins
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A fabulously easy Winter curry to envelope you in comfort.

By Food24 August 14 2012
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Ingredients (10)

30 ml oil
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
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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.


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