Thai Green Chicken Curry with Rice
Makes 1 serving

INGREDIENTS
150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
20 g Thai green curry paste (Shop pastes vary from mild to fierce. Twenty grams of a strong one is plenty.)
120 ml Reduced-fat coconut milk, tinned (The full-fat tin is 170 kcal per 100 ml against 73. Same volume, 115 kcal less.)
100 ml Chicken stock (Made up from a cube or a pot.)
80 g Green beans
60 g Baby corn
1 tsp, about 5 g Fish sauce
A squeeze Lime juice
A handful, Thai if you can get it Fresh basil
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

METHOD
1. Fry the paste in a dry pan over a medium heat for a minute until it smells toasted, then add a splash of the coconut milk and stir until the oil separates.
2. Add the sliced chicken and coat it in the paste for two minutes.
3. Pour in the rest of the coconut milk and the stock, add the beans and halved baby corn, and simmer for eight minutes until the chicken is cooked and the beans are just tender.
4. Season with fish sauce and lime, tear in the basil, and serve over the rice.

Contains fish, crustaceans and celery.
Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Frying the paste dry first is the step most people skip and the one that makes it taste like a restaurant's.
Curry pastes are made with shrimp and fish, hence the flags. No gluten and no dairy.

Full recipe: https://www.getfuel8.com/recipes/thai-green-chicken-curry-rice
