Tender chicken and green beans simmered in a gently spiced coconut sauce

$6.11/serving$6.47at the cheapest of your stores this week11 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• jasmine rice1 cup
• coconut milk (full fat)1 can
• yellow onion1 ea
• garlic3 cloves
• gingera thumb
• curry powder2 tbsp
• on the vine tomato2 ea
• green bean2 handfuls
• cilantroa handful
• lime1 ea

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, cut the chicken thighs into 1 inch pieces.
• •Finely dice the onion.
• •Mince the garlic.
• •Grate the ginger.
• •Chop the tomatoes into 1/2 inch pieces.
• •Trim the green beans and cut into 1 inch pieces.

3Build the curry

• •Heat 2 tbsp oil in a wide pot over medium heat.
• •Add the onion and cook 4 minutes, stirring occasionally, until soft and golden at the edges.
• •Add the garlic, ginger and curry powder and cook 1 minute until fragrant.
• •Add the tomatoes and cook 2 minutes until they start to break down.

4Simmer the chicken

• •Add the chicken and stir to coat in the spices.
• •Pour in the coconut milk and bring to a gentle simmer.
• •Simmer uncovered 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened enough to coat a spoon.
• •Add the green beans for the last 6 minutes and cook until tender-crisp.
• •Season to taste with salt.

5Plate

• •Spoon the rice into two bowls and ladle the curry over top.
• •Garnish with the cilantro.
• •Serve with lime wedges for squeezing.