Long Green Beans
I haven't had long green beans (snake beans) in such a long time, this is definately in my top favourite vegetables! If you like okre you will love this dish. There is something about the mushy texture that reminds me of good home cooking. The curry itself is really easy, it pretty much tastes like a quick korma and tastes great on rice drizzled with a bit of lemon.
This recipe was adapted from 'the 'Blue Dragon' range recipe suggestions.
Ingredients:
4 kaffir lime leaves, 4 tbsps red curry paste, 200ml coconut milk, sunflower oil for frying chicken, 2 chicken breasts, 1/2 can of long green beans.
I haven't had long green beans (snake beans) in such a long time, this is definately in my top favourite vegetables! If you like okre you will love this dish. There is something about the mushy texture that reminds me of good home cooking. The curry itself is really easy, it pretty much tastes like a quick korma and tastes great on rice drizzled with a bit of lemon.
This recipe was adapted from 'the 'Blue Dragon' range recipe suggestions.
Ingredients:
4 kaffir lime leaves, 4 tbsps red curry paste, 200ml coconut milk, sunflower oil for frying chicken, 2 chicken breasts, 1/2 can of long green beans.
Method:
1. Wash and prepare the chicken and slice into pieces.
2. Fry the paste in a little sunflower oil for 2 minutes max!
3. Add the coconut milk and mix with the paste.
4. When the coconut milk is hot then add the chicken and let the chicken cook.
5. When the chicken is almost done and the kaffir lime leaves and any other seasoning to taste.
6. Add the green beans until they are beautiful and soft.
Blue Dragon Tip:
Use aubergine as the vegetable and slice it thinly.
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