Quick Curry

01Method

1. 1

   Peel and cut the carrots into thin matchsticks. Remove the core and seeds from the pepper and slice into similar-sized sticks. Mince the garlic cloves. Cut the chicken into thin slices.

2. 2

   Heat the oil in a large pot, stir in the curry paste and cook briefly to release the aromas. Mix in the minced garlic.

3. 3

   Pour in the coconut milk and bring to a simmer. Add the carrots, broccoli and green beans, simmering for approximately 5 minutes. Then add the pepper and chicken pieces.

4. 4

   Continue cooking for 5–10 minutes until the chicken is cooked through. Season with salt and pepper to your preference, adding more curry paste if desired. If the sauce becomes too thick, thin it with a splash of chicken stock or water.

5. 5

   Serve garnished with fresh coriander leaves, lime wedges, and the cooked basmati rice on the side.