Thai Green Curry with Chicken

Ingredients

• 1 tbsp vegetable oil
• 500g chicken breast, sliced
• 3 tbsp green curry paste
• 1 x 400ml tin coconut milk
• 150ml chicken stock
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 200g green beans, trimmed and halved
• 1 red pepper, sliced
• 300g rice, to serve
• Fresh basil or coriander, to serve (optional)

Method

1. Cook the rice according to the packet instructions.
2. Heat the oil in a large pan over medium-high heat. Add the chicken and cook for 5 minutes until lightly browned.
3. Add the curry paste and cook for 1 minute, stirring, until fragrant.
4. Pour in the coconut milk and stock, and stir in the fish sauce and sugar. Bring to a simmer.
5. Add the green beans and red pepper and simmer for 8-10 minutes until the vegetables are tender and the chicken is cooked through.
6. Serve over the rice, scattered with fresh herbs if using.