Thai chicken

20 minutes – serves 4

  • 800 ml coconut milk
  • 30 ml red curry paste               
  • 8 deboned chicken breasts, skin removed, cut into chunks
  • 400 g thin green beans
  • salt and freshly ground black pepper to taste
  • 400 g small rosa tomatoes

Pour about 100 ml of coconut milk into a pan. Add curry paste and cook for 3 minutes. Add rest of coconut milk and bring to the boil. Add chicken and green beans and cook for 5 minutes. Season with salt and pepper. Add tomatoes and cook for 3 minutes. Serve with rice.