Ingredients non vegetarian 4 servings

• 4 chicken thigh or breast without fat thinly sliced
• 200 gms Chopped green beans into thin vertical strips
• 1 can of coconut milk unsweetened
• Green Curry Paste:
• 3 small fresh green chillies, chopped
• 2 cloves garlic, chopped
• 3 spring onions, chopped
• 1/4 cup chopped fresh lemon grass
• 1/4 cup chopped fresh coriander leaves
• 2 tbsp oil
• 1 tsp of fresh lime juice
• 2 tbsp water
• 1 tsp asian fish sauce
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 3 scallions, white and green parts thinly sliced separately for garnishing

Directions

1. Prepare the green curry paste. Blend all ingredients into blender for smooth green curry paste.
2. Heat oil in a wok or non stick pan.
3. Add the green curry paste in pan or wok, keep on stirring for about 2-3 minutes until it is you can smell the spices and herbs.
4. Add the chicken and let it cook into the paste for 3 minutes.
5. Now add beans to the pan and cook, keep on stirring in between and cook it with a lid close.
6. Add the coconut milk now, stir in and simmer until broth or paste slightly thickens.
7. Enjoy hot with steamed rice.

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