Thai Green Curry
This wonderful fragrant dish is a great way to impress dinner party guests.
Make this extra special by serving over sticky coconut rice and scattered with chopped chillies.
1kg chicken breast, cut into 2-inch pieces
1 tbsp green curry paste (more to taste if you like it spicy)
5 cloves of garlic, peeled and chopped
3cm fresh ginger, peeled and chopped
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
2 large shallots, peeled and sliced
1 red pepper, seeded and cut into strips
2 carrots, peeled and thinly sliced
250g green beans, trimmed and cut in half
350ml chicken stock
1 x 400ml can coconut milk
2 limes, cut into wedges
Suitable for: CleverChef
Add the chicken to the inner pot along with the curry paste, garlic, ginger, fish sauce, soy sauce, sugar, shallots, peppers, carrots and chicken stock.
Close the lid and select the SLOW COOK HIGH function and adjust the time to 3 hours then press START.
With 30 minutes to go, open the lid and add the green beans and coconut milk and stir to combine. Close the lid and let the program finish.
When the program has finished press CANCEL and open the lid. Tear half of the coriander and stir it in to the curry before serving.