Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté until softened.
Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the Thai green curry paste and cook for a further 2 minutes.
Add the chicken strips, ensuring they are well coated with the curry paste, and cook until they are no longer pink.
Pour in the coconut milk and chicken stock, bringing the mixture to a gentle simmer.
Stir in the fish sauce, brown sugar, and kaffir lime leaves.
Add the green beans, red pepper, and courgette, cooking until the vegetables are tender.
Squeeze in the lime juice and stir well.
Garnish with fresh coriander and sliced red chilli, if using.
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