Green Chicken Curry - cooking recipe

Ingredients

1 tbsp vegetable or rice bran oil
1 lb boneless skinless chicken thighs, cut into 1-inch cubes
1/3 cup store-bought green curry paste
2 cups chicken stock
1 cup coconut milk
5 oz green beans, trimmed and cut diagonally into 1-inch lengths
1 small red pepper, cut into 3/4-inch pieces
2 tbsp fish sauce
2 tsp brown sugar
1/3 cup coarsely chopped cilantro
None None Cooked jasmine rice, to serve

Preparation

Heat the oil in a large skillet on medium-high heat. Sear the chicken, in batches, for 2-3 mins each, until browned. Transfer to a heatproof plate.
Add the curry paste to the pan. Cook and stir, for 1 min, or until fragrant. Return the chicken to the pan with the stock. Bring to a boil. Reduce the heat to low; simmer, stirring occasionally, for 3 mins.
Stir in the coconut milk, beans and pepper. Cook and stir, for 3-4 mins, or until the beans are just tender. Stir in the fish sauce, sugar and half the cilantro.
Spoon the rice into bowls. Top with the curry and sprinkle with remaining cilantro.