Thai Green Curry with chicken and green beans
Ingredients (for 2 portions)
Directions (for 2 portions)
Cut the onion in half rings and halve the green beans. Chop the chilli finely. Dice the chicken breast fillet.
Cook the rice to pack instructions. Boil the green beans for about 5 minutes until almost done.
Heat the Conimex Wok Oil in a wok and stir-fry the chicken until browned. Add the onion and stir-fry together for another minute.
Reduce the heat and add the green beans, chilli, curry paste, coconut milk and 50 ml of water. Bring to the boil while stirring. Allow the curry to simmer for 2-3 minutes. Serve the curry with the cooked rice.
Sprinkle with 2 tablespoons of freshly chopped coriander.
|Nutritional values||Per portion*|
|Energy (kcal)||939.0 kcal|
|- Saturated fat||25.1 g|
|- Unsaturated fat, of which:||1.6 g|
|Trans fats||0.1 g|
* 1 portion = 100 g