Thai Green Chicken Curry

• 750 grams chicken thigh or breast fillets
• 200 grams green beans
• 1 cup coconut cream
• 3 green chillies small fresh, chopped
• 2 cloves garlic chopped
• 3 spring onions chopped
• 1/4 cup lemon grass chopped fresh
• 1/4 cup coriander leaves chopped fresh
• 2 oil tblspns
• 2 water tblspns
• 1 teaspoon shrimp paste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric

1. Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
2. Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
3. Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
4. This recipe is best made just before serving and my family enjoys it with boiled rice.

chicken thigh, green beans, coconut cream, green chillies, garlic, onions, lemon grass chopped, coriander, oil, water, shrimp paste, ground cumin, ground turmeric

Taken from www.yummly.com/recipe/Thai-Green-Chicken-Curry-1674036 (may not work)