Seasoning
* 2 tbsp green curry paste
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1 tsp fennel powder
* 2 tbsp finely chopped onion
* 2 cloves garlic, crushed
* 300ml coconut milk
* 300ml chicken stock
* 1 tbsp white palm sugar or castor sugar
* 2 tbsp fish sauce 1 large tomato, roughly chopped
* 1/4 cup finely diced cucumber
* 1/4 cup fresh bean shoots
* 2 kaffir lime leaves, finely shredded (optional)
* fresh coriander, for garnish

Combine seasoning ingredients and mix into a smooth paste. Heat peanut oil in a large saucepan and lightly saute seasoning ingredients for about 30 seconds or until fragrant.

Gradually add the coconut milk, stirring after each addition. Add chicken stock and return to the boil. Simmer for 5 minutes.

Add chicken and cook for approximately 3 - 5 minutes, then add beans, palm sugar and fish sauce, and continue to cook for a further 3 minutes.

Transfer curry to a large serving bowl. Add chopped tomato, cucumber and bean shoots and garnish with a handful of fresh coriander. Serve with steamed rice and hot roti bread.

Food 4 Life: Thursday, 19th April 2007

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