"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Green Chicken Curry Recipe

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This recipe for Green Chicken Curry, by , is from The SDCI Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Muir


1 tbsp oil
1 onion, chopped
1-2 tbsp Green Curry Paste
1 1/2 cups coconut milk
1/2 cup water
500 g (1lb) chicken thigh fillets, cut into bite sized pieces
100 g (3 1/3 oz) green beans, cut into short pieces
6 kaffir lime leaves
1 tbsp fish sauce
2 tbsp lime juice
1 tsp finely grated lime rind
2 tsp soft brown sugar
1/4 sup fresh coriander leaves

Heat the oil in a wok. Add the onion and curry paste to the wok and cook for 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to boil. Add the chicken pieces, beans and lime leaves to the wok, stirring to combine. Reduce the heat and simmer for 15-20 minutes or until the chicken is tender. Add the fish sauce, lime juice, lime rind and sugar to the wok; stir to combine. Sprinkle with fresh coriander leaves just before serving. Serve with steamed rice.




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