Coconut-braised chicken & green bean curry

Name: Coconut-braised chicken & green bean curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 400 ml can Essential Coconut Milk; 200 ml chicken stock; 4 makrut lime leaves; 190 g jar Cooks’ Ingredients Massaman Paste; 418 g pack Essential British Diced Chicken Breast; 500 g La Ratte or other small potatoes, thickly sliced; 250 g pack green beans, trimmed and halved; 2 tbsp roasted peanuts, roughly crushed; 1 red chilli, thinly sliced; 20 g pack Thai basil leaves; 1 lime, cut into wedges, to serve; Jasmine or basmati rice or flatbreads, to serve

A fragrant Thai-style curry that’s going to be hard to beat when it’s cold outside and your day’s been long.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400ml can Essential Coconut Milk
200ml chicken stock
4 makrut lime leaves
½ x 190g jar Cooks’ Ingredients Massaman Paste
418g pack Essential British Diced Chicken Breast
500g La Ratte or other small potatoes, thickly sliced
250g pack green beans, trimmed and halved
2 tbsp roasted peanuts, roughly crushed
1 red chilli, thinly sliced
¼ x 20g pack Thai basil leaves
1 lime, cut into wedges, to serve
Jasmine or basmati rice or flatbreads, to serve

Put the coconut milk, stock, lime leaves and spice paste into a large saucepan and bring to a simmer
Add the chicken and potatoes, cover and simmer gently for 12 minutes. Add the beans and cook for 3-5 minutes, until the vegetables are tender and the chicken is cooked through with no pink meat and the juices run clear. Check the seasoning.
Divide the curry between shallow bowls and scatter with the peanuts, chilli and basil. Serve with lime wedges for squeezing over, and rice or flatbreads.

Cook’s tip

To make this more of a slower cook, swap the chicken breasts for thighs or matchboxsized chunks of lamb neck fillet. Brown in a wide pan with little oil, then make the curry sauce around them. Add the potatoes, cover and simmer (or move to a medium oven) for 45 minutes, or until the chicken is tender, keeping an eye on the liquid level. Use a slow cooker if you like – just add ½ the chicken stock so the sauce packs enough punch.

Typical values per serving (without rice or bread) when made using specific products in recipe