Martys Fragrant Thai Green Curry

• 1tbsp vegetable oil
• 1 large onion, sliced
• 3 garlic cloves, finely chopped
• 600g skinless chicken breasts cut into thin strips
• 200ml coconut cream
• 1cup of chicken stock
• 2tbsp thai green curry paste
• 3tbsp chopped fresh coriander
• 1 lemon grass stalk (bruised/split)
• 6 kaffir lime leaves, roughly torn
• 2oz green beans, trimmed and halved
• juice of 1 lime
• 6 spring onions, sliced

1. Make up the chicken stock, with it hot, add the lemon grass and kaffir lime leaves and lime juice and set to one side to infuse.
2. Heat the oil in a wok. cook the garlic and onions for 2 minutes, then add the chicken and green curry paste, cook for 5 minutes.
3. Stir in the coconut milk and green beans and cook for 5 minutes. Add the chicken stock leaving out the lemon grass and kaffir lime leaves cook 4minutes longer or until the chicken is tender
4. stir in the chopped coriander and and sliced spring onions.
5. Serve on a bed of rice

vegetable oil, onion, garlic, chicken breasts, coconut cream, chicken, curry paste, fresh coriander, lemon grass stalk, lime, green beans, lime, spring onions

Taken from www.epicurious.com/recipes/member/views/martys-fragrant-thai-green-curry-1267720 (may not work)