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Green Chicken Curry

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Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a stir-fry dish, as are indeed many curries, which makes it a great quick lunchtime meal. Supermarkets today sell very good curry pastes, and although purists may wish to make their own, bought ones work just as well!

Ingredients

  • 1 lb/450 g skinned, boneless chicken breasts, cut into pieces
  • vegetable oil, for frying

Method

Heat some vegetable oil in a large pan or wok and stir in the green curry paste. Cook for about 30 seconds, then throw in the chicken and quickly stir-fry with the paste for a couple of minutes.

Add the coconut milk, fish sauce, chiles, sugar, and beans, then stir well and cook for 5-7 minutes. Toss in the basil leaves.

Serve hot, topped with a dollop of coconut cream.

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