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Ingredients
Paste
- 1 lime zest + rest
- 1 stalk lemongrass
- 4 cms fresh ginger chopped
- 3 shallots chopped
- 2 cloves garlic chopped
- ½ t ground coriander
- 1 t palm sugar
- 1 t fish sauce
- Small handful coriander stalks
- 1 whole green chilli
Ingredients
Paste
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Instructions
- Pour the cream from the top of the tinned coconut into a wok and add the paste. Cook over a low heat to bubbling
- Add rest of the coconut milk, the stock and the chicken and simmer until the chicken is tender. When the sauce has reduced to consistency of single cream cover and maintain on low heat
- Stir in fish sauce, sugar, beans and coriander and simmer uncovered until beans are just cooked
- Season to taste with fish sauce, lime juice and palm sugar.
- Scatter over a little more chilli and coriander and serve with jasmine rice and lime wedges