Chicken, runner beans and spices are simmered in a rich, peanutty broth in this delicious curry recipe. Serve over boiled rice or with soft naan breads.
- 450g runner beans, trimmed and sliced
- 450g boneless chicken chunks
- 1 tbsp. oil
- 175ml chicken stock
- 85g smooth peanut butter
- 2 tsp. runny honey
- 1 tbsp. soy sauce
- 1 tsp. minced chilli
- 2 tbsp. lemon juice
- 3 spring onions, thinly sliced
- 2 tbsp. chopped peanuts
Boil the beans in salted water for 5-6 minutes or until tender. Drain.
Meanwhile, fry the chicken in the oil until golden brown and no longer pink in the middle. Mix the chicken stock, peanut butter, honey, soy sauce, chilli and lime juice together in a saucepan. Add the chicken pieces and simmer quickly for a minute or two.
To serve, stir in the green beans and sprinkle with spring onions and peanuts.