Coriander Chicken Curry Donna Hay

Super easy fresh and tasty

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Combine onion, ginger, garlic, coriander, fish sauce, lime leaves and chili in a food processor and process to a coarse paste. Heat vegetable oil in a non-stick pan over medium heat, add curry paste and cook, stirring occasionally for 5 minutes. Add chicken and stir to coat in paste. Add stock and coconut milk and bring to the boil. Reduce heat and simmer, uncovered for 20 minutes. Add beans and simmer for a further 3 minutes. Serve with jasmine rice.