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.