Thai green chicken curry | Women's Weekly Food

Ingredients

• 1 tablespoon peanut oil
• 400 millilitre can coconut milk
• 1 kilogram chicken thigh fillets, chopped
• 2 tablespoon coarsely chopped coriander leaves (use roots in paste)
• 1/2 cup basil leaves
• 1 tablespoon fish sauce
• 150 gram snake beans, chopped
• steamed jasmine rice, lime wedges, to serve
• Green curry paste
• 6 medium fresh green chillies, chopped
• 4 green onions (green shallots), chopped
• 3 fresh coriander roots, chopped
• 1 tablespoon coriander leaves
• 1 tablespoon chopped fresh lemon =grass
• 3 kaffir lime leaves
• 1 teaspoon shrimp paste
• 1 teaspoon ground cumin
• 2 teaspoon ground coriander
• 2 clove garlic, peeled