This Cambodian Chicken Curry is the business. It's very light and fragrant and people have said it's as good as any you'd get in a restaurant! High praise indeed.
To make the Cambodian curry paste you'll need to blitz the paste ingredients in a blender until you have a smooth consistency. Once blended, set aside
Heat the coconut oil in a pan on a high heat and add the chicken and cook until brown.
Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 minutes more
Add the coconut milk and sugar to the pan.
Reduce heat and simmer for 20 minutes until thickened.
Throw a handful of chopped green beans into the curry and cook for 5 minutes more.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.