Thai red curry paste 1-2 tbspdepending on how hot you like it
half-fat coconut milk 400ml tin
skinless chicken breasts 2cut into strips
green beans 100g
cherry tomatoes 100g
brown rice 100gsteamed to serve
Instructions
Method
STEP 1
Stir-fry the curry paste in a splash of the coconut milk until fragrant. Add the rest of the milk and bring to a simmer. Add the chicken and beans and simmer for 5 minutes. Add the tomatoes and simmer for another 3 minutes. Serve with brown rice.