chicken breast (diced)
brown basmati rice (weight after cooking 400g)
garlic, peeled and chopped
fresh ginger, chopped
shallots, peeled and chopped
lemon grass stalks, sliced
onions, peeled and thinly sliced
palm sugar (or soft brown sugar)
green beans, trimmed
coriander leaves, roughly torn
Place the garlic, chillies, turmeric, lemon grass, ginger and shallots in a blender or food processor and create a paste with water.
Heat the oil within a large heavy-based pan and add the curry paste and stir on the medium heat for a couple of minutes.
Add the onions and cook until soft and translucent, stirring for 5 minutes.
Add the chicken pieces, stirring to coat inside the paste.
Add the lime leaves, cinnamon, anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil.
Reduce the heat to a low simmer and cook gently for 30 minutes to an hour until the chicken is tender. Skim off any excess oil on top of the curry.
Add the green beans and cook for another few minutes until the beans are tender.
Heat the rice, place on plate and spoon over the chicken curry.
Garnish with the fresh coriander and red chillies and enjoy!
Per 454g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.