Thai Green Chicken Curry
	1 kg    chicken thigh fillets   300 g    green beans   1 jars    Thai Green Curry Paste (mild)   1 cans    coconut cream   1 Tbs    fish sauce   1   onions   3 cups    jasmin rice     1 Prep: Slice onions in Asian fashion. Cut chicken into thin strips. Chop beans. 2 Cook curry paste in heated pan, stirring for about 3 minutes or until fragrant. Add chicken, onion and beans to pan and cook, stirring for about 5 minutes or until the chicken is tender. Stir in the fish sauce and simmer for a further 2 minutes. 3 Transfer to containers for cooling and freezing. To reheat, bring to the a boil on the stove top and stir in the can of coconut cream. Simmer uncovered for about 3 minutes or until slightly thickened. Serve over steamed jasmin rice, garnished with a little fresh coriander.   Servings: 6    Recipe Type thai,chicken   Copyright © 2006, The Gourmet Saint