Chiang Mai Chicken and Vegetable Curry

Ingredients

• 1 tbsp oil
• 2-3 tbsp Life's Good Chiang Mai Paste
• 400-500g chicken thigh fillet sliced
• 2 cups chicken stock
• 1/4 cup halved cherry tomatoes
• 1/4 cup sliced mushrooms
• 1/4 cup sliced green or snake beans
• Fish sauce for seasoning
• Sprinkle of fresh Thai basil leaves if available
• Handful of fresh coriander leaves
• Handful of bean shoots

Method

1. Heat oil in heavy based pan. Fry Life's Good Chiang Mai Paste until fragrant.
2. Add chicken and stir until completely coated in paste and lightly browned.
3. Incorporate stock and gently simmer until chicken is tender - approx. 20 minutes.
4. Add tomatoes, mushrooms, and beans and season to taste with fish sauce. Simmer for a further 10 minutes.
5. Immediately prior to serving, stir through fresh herbs and bean shoots.
6. Serve on a bed of jasmine rice.

Tip

This recipe is also fantastic using thinly sliced pork instead of chicken.