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Chicken Satay Sticks with Sesame Seeds and Peanut Sauce | Thai Green Curry Chicken | Fruit Dip

Thai Green Curry Chicken

Ingredients:
1 tablespoon oil
1 onion, finely chopped
2 tablespoons of Thai Green Curry Paste
1 cup coconut milk (approx)
½ cup water
500g cup chicken thigh or breast fillets, cut into bite sized pieces
100g of green beans or zucchini cut into pieces
2 Kaffir lime leaves
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons of brown sugar
½ - 1 cup fresh coriander leaves, roughly chopped

Method:

1. Heat oil in a wok or large saucepan. Add onion and curry paste, and cook for 1-2 minutes, stirring constantly.
2. Add coconut milk and water, and bring to the boil.
3. Add chicken pieces, beans/zucchini, kaffir leaves, stir to combine.
4. If chicken is not covered by liquid, add more coconut milk. Simmer, uncovered, for 15-20 minutes, or until chicken is tender.
5. Add fish sauce, lime juice and brown sugar, stir to combine.
6. Sprinkle with fresh coriander leaves just before serving.
7. Served with steamed rice..