250 g frozen chopped spinach, thawed and excess liquid squeezed out
¼ cup green curry paste
2 x 400 ml cans coconut milk
2 kaffir lime leaves
1 kg chicken thigh fillets, cut into bite-sized pieces
2 zucchini, halved lengthways and sliced
1 ½ cups chopped green beans
2 tbsp fish sauce
1 tbsp brown sugar
- Place spinach, curry paste and 1 cup coconut milk into a blender or food processor and blend until smooth. Heat a large saucepan over medium-high heat. Add the coconut milk mixture and stir while it comes to the boil.
- Add kaffir lime leaves, remaining coconut milk and 1 cup water. Simmer for 5 min. Add chicken and stir to combine. Bring gently to the boil, reduce heat to low and simmer for 15 min.
- Add zucchini and beans. Cook for a further 8-10 min until chicken is cooked through and vegetables are tender. Stir in fish sauce and brown sugar. Serve in a large serving dish. Garnish with Thai basil leaves and sliced green chilli.