Green Chicken Curry
This is a mild to medium curry - adjust the amount of curry paste according to your taste
600 grams of diced chicken breast fillet
2 tablespoons of vegetable or canola oil
1/3 of a small jar of green curry paste (I use Valcom brand)
1 x 400ml can of coconut cream
1/2 a tablespoon of fish sauce
1 teaspoon of sugar
A good sized handful of frozen green beans
Stir fry the curry paste with the oil over a low heat until fragrant (2 to 3 minutes)
Add half the coconut cream and stir fry for 5 minutes
or until the sauce thickens and oil appears
Add the diced chicken and stir fry over a high heat for about 3 minutes
Add the remaining coconut cream, the fish sauce, the sugar and the beans, bring to the boil
Reduce to a simmer and allow to cook for approximately 10 minutes,
or until chicken is tender and cooked through
Serve with boiled rice and pappadums
Add sour cream if desired to lessen the "bite" of the curry