Coriander Chicken Curry

This recipe comes from the Super Food Ideas magazine's Dec 2007/Jan 2008 issue. I tried it for the first time last night and it was soooooooo super yummy! It's best cooked in a wok, but if you don't have one you'll need a very large frying pan or medium sized pot.

Olive oil cooking spray
500g (about 1 lb) chicken breast fillets, nut into 2cm pieces
1 large brown onion, finely chopped
1 tbsp Thai red curry paste
400g can chopped tomatoes
1 cup warm water
200g green beans, trimmed and chopped
1 large zucchini, halved and thinly sliced
1 tbsp lime juice
1 tbsp fish sauce
2 tsp brown sugar
1/3 cup fresh coriander, chopped
coriander sprigs and steamed jasmine rice, to serve

1) Heat wok over high heat. Spray with oil. Stir fry chicken, in batches, for 2 to 3 minutes or until just cooked through. Remove to a bowl.

2) Return wok to high heat. Spray with oil. Add onion. Stir-fry for 1 to 2 minutes or until soft. Add curry paste. Stir fry for 1 minute or until fragrant. Add tomatoes and 1 cup warm water. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.

3) Add beans and zucchini. Simmer for 2 to 3 minutes or until zucchini is just cooked through. Return chicken to wok. Add lime juice, fish sauce, sugar and chopped coriander. Stir gently until heated through. Serve curry with rice and coriander sprigs.