- Heat oil in a pan and add green curry paste. Stir fry until fragrant. Add chicken cubes and cook until lightly browned. Pour in coconut milk and stir gently, bringing to a light boil. Then, add in green beans, capsicum and mushrooms. Bring heat down to a simmer and cook for 1 min.
- Add soy sauce, lime leaves, ½ the coriander and chillies into the curry. Mix well. Cook for another 5 mins or until vegetables are tender.
- Transfer to serving dish and garnish with remaining coriander. Serve hot with steamed rice.