Speedy green chicken curry
Serves 4
Prep 5 mins
Cook 10 mins
£ 2.63 a portion
352 kcals, 20g fat, 13g sat. fat, 5g sugar
1 tsp vegetable oil
1 red onion, cut into half-moon slices
4 tbsp Thai green curry paste
2 x 400g cans light coconut milk
2 tbsp fish sauce zest and juice
2 limes
1 tbsp brined green peppercorns, drained and rinsed
200g green beans, trimmed and halved
4 skinless chicken breasts, cut into long strips handful basil leaves cooked basmati rice, to serve
1 Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.
2 Just before serving, add the basil leaves. Serve with basmati rice on the side.