This is a quick cook curry. The longer it is left the more the flavour is enhanced. Make extra and freeze.
1 medium onion, sliced
1-2 tbs green curry paste
300g lean skinless chicken thighs
1 tsp vegetable stock powder, plus ¾ cup water
100g sweet potatoes, cubed
80g green beans cut into 5cm lengths
fresh coriander to garnish
1 cup cooked brown rice
Heat an oil sprayed non-stick frypan and sauté onion over a medium high heat for a few minutes. Add curry paste and chicken pieces and stir to coat chicken pieces.
Add stock to chicken and bring to the boil, reduce to a simmer and cook uncovered for 20 minutes.
Add sweet potato and continue cooking for 10 minutes.
Add beans and cook for a further 5 minutes.
Garnish with coriander and serve with rice.