Thai Jungle Curry with Chicken and Green Beans
Ingredients
- 600 g chicken thigh fillets, sliced
- 2 tbsp gluten-free Thai red curry paste
- 300 ml chicken stock (gluten-free)
- 200 g fine green beans, trimmed
- 200 g bamboo shoots, drained
- 2 tbsp gluten-free fish sauce
- 15 g fresh galangal or ginger, grated
- 1 tbsp vegetable oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 523 kcal
- Protein
- 37.6 g
- Carbohydrate
- 63.3 g
- of which sugars
- 2.4 g
- Fat
- 11.4 g
- of which saturates
- 2.3 g
- Fibre
- 3.4 g
- Salt
- 3.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Heat the oil in a wok or wide saucepan, add the curry paste and galangal and cook for 2 minutes.
- 3
Add the chicken and stir-fry for 5 minutes until sealed all over.
- 4
Pour in the stock and bring to the boil, then reduce to a simmer for 10 minutes.
- 5
Add the green beans and bamboo shoots and cook for a further 5 minutes.
- 6
Season with fish sauce and serve over jasmine rice.
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