Ingredients
1 tablespoon peanut oil
700g chicken breast fillets, trimmed,
cut into 3cm pieces
1 large brown onion, finely chopped
1/4 cup green curry paste
400ml can light coconut milk
3/4 cup chicken stock
1 tablespoon fish sauce
2 tablespoons lime juice
100g snake beans, cut into 4cm lengths
1 large zucchini, roughly chopped
1/2 cup fresh coriander leaves
steamed jasmine rice, to serve
Preparation
Heat oil in a large saucepan over high heat. Add chicken. Cook, stirring, for 4 to 5 minutes or until browned. Add onion. Cook, stirring, for 2 minutes or until onion has softened. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add coconut milk, stock, fish sauce and lime juice. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened slightly. Add beans and zucchini. Cook for 5 minutes or until chicken and vegetables are tender. Add coriander.
Stir to combine. Serve with steamed rice.
