Thai Green Curry with Pineapple

Ingredients

• 2 chicken breasts, sliced into strips
• 1 clove garlic, minced
• 3 shallots, minced
• 100 g green beans, trimmed and cut in half
• 1 (225 g) can bamboo shoots
• 1 red chile, trimmed and sliced
• 250 g fresh pineapple, sliced
• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 1 (400 ml) can coconut milk
• 1 stalk lemongrass, bruised
• 1 tablespoon fish sauce
• 1 lime
• 250 g basmati rice
• coarsely chopped coriander, to garnish

Directions

1. 1

   Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.

2. 2

   Stir-fry for a couple minutes, then add the garlic, chilli and shallots.

3. 3

   Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.

4. 4

   Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.

5. 5

   Lower the heat and simmer gently for 25 minutes or until the meat is tender.

6. 6

   Add a squeeze of lime juice at the end.

7. 7

   While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).

8. 8

   Boil, then take the heat down to low, cover and leave to cook for 10 minutes.

9. 9

   Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.

10. 10

    Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.

11. 11

    Heat through and serve over rice, garnished with another sprinkle of coriander.