For this recipe you will need the ‘All-in Curry Paste’ from the earlier post below.

ingredients (Serves 4)

  • 2 tbsp olive oil
  • 1 recipe’s worth of All-in curry paste
  • 4 Chicken breasts, chopped into 1cm cubes
  • 6 spring onions, chopped
  • 500ml chicken stock 
  • 1 yellow pepper, thinly sliced
  • 200g fine beans, each chopped into three
  • Quarter of lime per person, to serve
  • Small handful of freshly chopped coriander leaves, to serve
  • 4 portions of boiled rice, to serve

method

  1. Pour the oil into a shallow casserole or frying pan over a medium heat. When the oil is hot, add the paste, chopped chicken and chopped onions, and move constantly in the fat with a spatula. If the onions begin to brown, remove the pan immediately from the heat and turn the heat down, returning the pan after a minute or so, stirring the whole time. 
  2. Once the chicken is cooked through - after about 4/5 minutes - add the stock. Turn up the heat and allow the contents of the pan to come to a boil, then immediately reduce the heat to a gentle simmer. 
  3. Allow the curry to simmer for around 20 minutes. After that time add the chopped pepper and fine beans to the pan and simmer for 10 final minutes. Serve with boiled rice, a sprinkle of coriander and a squeeze of fresh lime juice.