Ad

Nutrition: per serving

  • kcal352
  • fat20g
  • saturates13g
  • carbs9g
  • sugars5g
  • fibre3g
  • protein35g
  • salt2.5g

Method

  • step 1

    Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.

  • step 2

    Just before serving, add the basil leaves. Serve with basmati rice.

Recipe from Good Food magazine, June 2013

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.10 ratings

ncsanddancer

A star rating of 5 out of 5.

Delicious, so easy and fast. Can definitely see it becoming a regular in our house.

RosieVimes avatar

RosieVimes

It's quick and simple to make; a little too hot for my usual tastes, but that can easily be rectified by varying the quantities of curry paste. A good week day dish when you're short of time but fancy an authentic thai taste.

katmam

This is quick, easy and authentic tasting. Next time I will be ditching the peppercorns in favour of fresh chilli.

eleanormayo

This was great - easy & tasty and I particularly liked the addition of the green peppercorns.

Ad
Ad
Ad