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

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat the oil in a wok or wide saucepan, add the curry paste and galangal and cook for 2 minutes.

3. 3

   Add the chicken and stir-fry for 5 minutes until sealed all over.

4. 4

   Pour in the stock and bring to the boil, then reduce to a simmer for 10 minutes.

5. 5

   Add the green beans and bamboo shoots and cook for a further 5 minutes.

6. 6

   Season with fish sauce and serve over jasmine rice.