Thai green curry with chicken and broad beans is an easy and tasty chicken and bean curry. The recipe is suitable for 4 people.
800 g diced chicken fillet
Slightly neutral oil
4 chopped red onions
4 ss Thai green curry paste
2 cans of coconut cream (possibly coconut milk)
300 g broad beans
2 tablespoons finely chopped ginger
2 cloves finely chopped garlic
Slightly fresh, finely chopped coriander
Fry the chicken fillets in oil until lightly browned. Add red onion, Thai green curry paste, coconut cream (possibly coconut milk), brown beans, ginger and garlic. Cook for 10 minutes, sprinkle with finely chopped coriander and serve with rice.
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