Thai Red Curry Chicken | The BBQ Barn

Ingredients

• 2 tablespoons olive oil, plus extra
• 4 tablespoons Thai red curry paste
• 2 garlic cloves, finely chopped
• 2 cm piece of ginger, finely grated
• 1½ cup cups (375ml) chicken stock
• 6 chicken thigh fillets, boneless and skinless
• Sea salt
• Freshly ground black pepper
• 400 millilitres coconut milk
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce
• 4 kaffir lime leaves, finely chopped
• 150 grams green beans, trimmed
• 1 red capsicum, roughly chopped
• Vietnamese coriander leaves, to serve (optional)
• 1 red chilli, finely sliced, to serve (optional)
• Cooked Jasmine rice, to serve
• 1 lime, cut into wedges