Heat 1-tablespoon peanut oil in a hot wok, add the chicken and curry
paste and cook for 5 minutes, or until the chicken is nearly cooked
through. Add the coconut milk,
fish sauce and lime leaves and bring to the boil. Turn the heat down
and simmer, uncovered, for 10 minutes. Add the beans and cook for a
further 5 minutes.
Bring a saucepan of water to the boil, add the noodles and cook as
directed. Drain and rinse under cold water. Divide the noodles among
four serving bowls, top with chicken curry and sprinkle over the
cashews and garnish with coriander. Serve with lime chilli pickle in
a bowl passed separately. Fill your glasses with Shiraz...and
discover how good life can be!
can buy pre-made green curry paste in most supermarkets.