Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Replace green beans with zucchini or celery.
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A smooth green curry, made with very little effort and so tasty.
Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Ingredients
- 500g chicken thighs cut into bite size pieces
- 2 tbsp coconut oil
- 4 spring onions, sliced
- 1-2 tbsp green curry paste (see note)
- 1 1/2 cups coconut milk
- 1/2 cup water
- 100g green beans, cut into 2cm pieces
- 6 Kaffir lime leaves
- 1 tbsp fish sauce
- juice of half a lime
- 1 tbsp honey
- 1/2 cup coriander leaves
Method
- In heavy based pot (or wok), heat oil and cook onions and curry paste for 2 minutes while stirring.
- Add coconut milk and water and bring to the boil.
- Add chicken pieces, beans (or alternative if using) and Kaffir lime leaves, stir and simmer for 15 minutes, until chicken is cooked through.
- Add fish sauce, lime juice and honey to pan and stir .
- Garnish with chopped coriander leaves on top.
- Ideal served with cauliflower rice.
