Thai Chicken Slurry 

This recipe is soooooo easy and can be changed into a soup.
it's quick and very easy and sooo tasty!
its not spicy! seriously not spicy at all...I wouldn't be eating it if it was
if you would like it spicy, just add more paste

It can be thrown together quickly and bonus that I always seem to have these ingredients.

I have tried making the paste myself, but I'll be honest I have never quite gotten it right. Always something not quite right. So know I buy the paste.

TH and I were talking about this for dinner and I said not sure what it is...this recipe is not a soup and not really a what we would call a curry consistency. So he said call it Thai slurry ;)
   You could make this into a soup by adding water or chicken.

I don't use oil in this dish nor dairy
My dish is gluten free, but it depends on the paste you use.

Normally I would serve this over rice noodles, TS prefers rice and I forgot to make the rice noodles for myself.
Today time just got away from me....

What you'll need

Chicken breast/thighs  ~ I used 8 thighs
mushrooms ~ 250g
green beans ~ 200g
coconut milk ~ 1 can
red Thai paste ~ 1 tablespoon
salt to taste

In a pan of water cook the green beans

cut the chicken into pieces

in a pan add the red paste and chicken.
mix well coating all the chicken.
cook until the chicken starts to turn colour
add the coconut milk and stir in
break up the mushrooms and add them also and mix in
simmer the chicken and sauce on a low heat until chicken and mushrooms cooked through

When the green beans are cooked, add the beans

serve over rice or rice noodles

Enjoy!