Women Cooking Recipes

Serves 4

2 x 375ml cans Nestle Creamy Evaporated Milk
85g (1 cup) desiccated coconut
1 tablespoon vegetable oil
2 tablespoons Thai green curry paste
1 teaspoon brown sugar
1 tablespoon fish sauce
1 teaspoon cornflour
600g chicken breast fillets, cut into 2cm strips
200g snake beans or green beans, topped, cut into 4cm lengths
1 teaspoon lime juice
1 cup basil leaves
Salt, to taste
Cooked jasmine rice, to serve

1. Combine the evaporated milk and desiccated coconut in a medium saucepan. Bring to a simmer over a low heat. Simmer, stirring occasionally, for 5 minutes. Strain the mixture, pressing well with the back of a spoon to extract as much milk as possible. Set aside.

2. Heat the oil in a large saucepan or wok over a medium-high heat. Add the curry paste and cook for 1 minute, or until aromatic. Stir in the sugar and the fish sauce.

3. Add the coconut-infused milk and the cornflour. Bring to a simmer over a medium heat, stirring frequently. Simmer for 5 minutes, or until the sauce thickens slightly. Add the chicken strips and simmer gently for 5 minutes. Add the beans and cook for 5 minutes, or until the beans are just tender and the chicken is just cooked. Stir through the lime juice and basil leaves and season with salt. Serve immediately with the rice.