Prep time: 25 minutes
Ingredients:1. 250g Diced chicken pieces
2. 1 cup stringed beans, ends cut
3. 2 pak choi, quartered
4. 2 spoons coconut cream
5. 1 cup chicken stock
6. Salt to taste
7. 1/4th teaspoon of thai green curry paste (depending on how hot you like)
8. 1 teaspoon olive oil
Start out with heating the saucpan, add oil and heat for a bit, then first and formost, add the diced chicken and the thai green paste. Once the meat looks sealed on all sides (not more than 5 minutes), add the beans and cook some more. After about 5 minutes, add the stock, salt and pak choi, then cover and cook for about 10 minutes in medium heat. Almost done now! Lastly, add the coconut cream and simmer for about 5 minutes (with a lid on top). Now, I like to check for salt at this age since adding coconut cream reduces the salt taste, generally the curry paste already has some salt in it, but you can always add more if you need...
And you are done!