Now I know there are literally hundreds of everyone’s favourite green curry chicken … here’s mine …
Saute a finely sliced brown onion in some coconut oil with two large tablespoons of green curry paste.
Add one packet of creamed coconut (hard pressed) into the pan and two cups of water. Allow the coconut to break down, helping with your wooden spoon!
Once the coconut has dissolved and you now have a thick cream, add six skinless chicken thighs. Cover and simmer ever so slowly for 30 minutes till the chicken is almost falling off the bone.
Add about a cup and a half of chopped fresh green beans and simmer for only five minutes. If you feel like fish or prawns instead of chicken add them at the same time as the beans. With fish, gently press into the hot coconut milk and don’t stir too much.
After 5 minutes, add about 20 or so cherry tomatoes.
Simmer for another five minutes till the tomatoes just start to split and the beans are al dente.
Serve and sprinkle with fres chopped coriander/cilantro.
Seven simple ingredients – just be careful with the cherry tomatoes – they are hot hot hot 😉