Prep time: 20 minutes Cooking time: 40 minutes Serves: 3–4
- 12 chicken thighs, deboned and chopped
- 2 tablespoons (30ml) oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- Handful green beans, trimmed
- 1 red chilli
- 2 tablespoons curry paste
- 2 cups coconut cream
- 1 tablespoon (15ml) lime juice
- 1 teaspoon lime zest
- Handful coriander, chopped
- Salt and pepper
- Rice, for serving
- Lime slices, for serving
- Heat oil in a large frying pan. Add chicken, onion and garlic, and fry for 15 minutes or until onion is soft
- Add green beans, chilli, curry paste, cream, lime juice and zest, and coriander. Cook for 20–25 or until the sauce thickens. Season with salt and pepper.
- Serve with rice and lime slices.
