thai chicken and bean curry
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thai chicken and bean curry
  • 2 teaspoons vegetable oil
  • 2 tablespoons Thai yellow curry paste+
  • 2 chicken breast fillets, sliced
  • 1 x 400ml can coconut milk
  • 1 cup (250ml) chicken stock
  • 150g green beans, trimmed and sliced
  • 115g baby corn, halved
  • 2 teaspoons fish sauce
  • 125g cherry tomatoes, quartered
  • ¼ cup basil leaves
  • lime wedges and steamed jasmine rice, to serve