Author: Mrs Butterfingers
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
I can not praise this recipe enough. It is similar to the Thai Red Beef Curry but I have made some minor changes, and used chicken in place of the beef, green beans in place of the broccoli. It is a reputation maker and a perfect dish for these cold winter nights.
  • 1 tbsp vegetable oil , canola or peanut
  • Around 1½ to 2 pounds of skinned, deboned chicken thighs cut into small pieces sprinkled with a little salt
  • 4 tbsp generous Thai red curry paste
  • 2 14 ounce cans coconut milk (preferably organic)
  • the grated rind of a lemon
  • 2 tbs Thai fish sauce, to taste.. maybe more
  • a two inch piece of fresh ginger, peeled and grated
  • a generous tbsp brown sugar or runny honey
  • 10 oz. green beans, cut into 1 inch lengths
  • steamed basmati rice, to serve
  1. Heat the oil in a large saucepan. Add the chicken and cook for 2 - 3 minutes, just until it changes colour. Add the curry paste and continue cooking for 3-4 minutes stirring occasionally to coat the meat.
  2. Add the ginger and saute briefly combining with the chicken.
  3. Add the sugar or honey and the fish sauce and continuing stirring and mixing well with the chicken.
  4. Add the coconut milk.. Stir well, reduce the heat, and simmer gently for 15 minutes. Taste and add more fish sauce if necessary. Continue simmering, uncovered, for about 15 minutes more. If you're in a hurry you can now add the green beans but slowly simmering for 10 or 15 minutes will give you a deeper, richer flavour.
  5. Add the green beans, partly cover, and simmer gently for about 10 minutes more until the beans are just tender. Serve immediately with plenty of rice to soak up the gorgeous sauce.
Recipe by Mrs. Butterfingers at