RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 3 Tbs Cobram Estate Light Extra Virgin olive oil
• ¼ cup store bought green curry paste
• 3 Tbs fish sauce
• 3 Tbs brown sugar
• 3 chicken thighs , sliced into strips
• 200ml Coles coconut cream
• 500ml Massel chicken stock
• 1 green capsicum, roughly chopped
• 1 medium zucchini, roughly chopped
• 100g green beans

METHOD:

• Heat EVOO in a large frying pan on a high heat. Add curry paste and cook until fragrant. stir in brown sugar and cook for 1 minute. Add fish sauce, chicken , coconut cream and Massel chicken stock, stir and allow to come to the boil turn down to a simmer and cook until liquid reduces by half and thickens slightly roughly 10 minutes.
• Add the capsicum, zucchini and beans, cook until vegetables are warmed
• Drizzle with lime juice and coriander to garnish

Our friends at Wine Selectors recommend pairing this dish with a Gewürztraminer.