Thai green chicken curry

• Chicken breast fillets500 g
• Thai green curry paste (vegetarian)100 g
• Coconut milk (tin)1 tin
• Basmati rice300 g
• Fine green beans220 g
• Limes1 lime

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Cut the chicken into bite-size pieces. Heat a tablespoon of oil in a large pan or wok over a medium-high heat and cook the chicken for 5 minutes, turning, until lightly browned.500 g chicken breast fillets
3. Stir in the green curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and stir until smooth.100 g thai green curry paste1 tin coconut milk
4. Trim the green beans, halve them and add to the pan. Simmer for 10 minutes, until the chicken is cooked through and the beans are tender.220 g fine green beans
5. Squeeze in the juice of the lime, taste and add a pinch of salt if it needs it. Serve with the rice.1 lime

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