Green Chicken Curry

• 1 tbsp vegetable or rice bran oil
• 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
• 1/3 cup store-bought green curry paste
• 2 cups chicken stock
• 1 cup coconut milk
• 5 oz green beans, trimmed and cut diagonally into 1-inch lengths
• 1 small red pepper, cut into 3/4-inch pieces
• 2 tbsp fish sauce
• 2 tsp brown sugar
• 1/3 cup coarsely chopped cilantro
• None None Cooked jasmine rice, to serve

1. Heat the oil in a large skillet on medium-high heat. Sear the chicken, in batches, for 2-3 mins each, until browned. Transfer to a heatproof plate.
2. Add the curry paste to the pan. Cook and stir, for 1 min, or until fragrant. Return the chicken to the pan with the stock. Bring to a boil. Reduce the heat to low; simmer, stirring occasionally, for 3 mins.
3. Stir in the coconut milk, beans and pepper. Cook and stir, for 3-4 mins, or until the beans are just tender. Stir in the fish sauce, sugar and half the cilantro.
4. Spoon the rice into bowls. Top with the curry and sprinkle with remaining cilantro.

vegetable, chicken thighs, storebought green curry paste, chicken stock, coconut milk, green beans, red pepper, fish sauce, brown sugar, cilantro, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/36716 (may not work)