Curry
Green Curry
A punchy Thai-style green curry with crispy chicken, kimchi slaw and rice noodles.
Dairy-free
Prep15 mins
Cook20 mins
ServesServes 4
DifficultyMedium
Hot, sour, salty and a little sweet — this comes together quickly once the paste is fried off properly.
Method
Make it.
Fry the curry paste in a hot pan for 1 minute until fragrant.
Add a splash of the coconut milk and stir until it splits and darkens slightly.
Add the chicken and cook for 3-4 minutes, then pour in the rest of the coconut milk.
Simmer for 10 minutes, then add the pepper and green beans and cook for a further 5 minutes.
Meanwhile, soak the rice noodles according to the pack instructions.
Season the curry with fish sauce and sugar, and serve over the noodles with Thai basil.
