1. Fry onion and garlic in little olive oil, add green Thai paste and cook for 1 minute.
    2. Add all remaining ingredients and heat through.
    3. Season to taste if necessary.
    4. Finish with chopped coriander.


  • 1 litre Macphie Sauce Blanche or Bechamel with Butter Sauce
  • 600g chicken stock
  • 400g coconut milk
  • 400g cooked chicken (very finely chopped)
  • 250g cooked green beans (very finely chopped)
  • 150g green Thai Curry paste (depending on type)
  • 1 large onion (finely chopped)
  • 1 clove garlic (crushed)
  • Fresh coriander (chopped)
  • Seasoning to taste