Green bean and lime and coconut curry

Lightly steamed green beans stand up well to this fresh and spicy curry sauce. Serve as an accompaniment to other curries or as a light lunch or supper with naan bread.

INGREDIENTS

1 tablespoon oil 1 onion, sliced 1 small red chilli, sliced 1 clove garlic, finely chopped 4-5 dried kaffir lime leaves (or 1-2 if fresh) 1 dessertspoon Madras curry paste 200ml (7fl oz) coconut milk 2 limes 300g (10½oz) green beans, prepared as above 50g (1¾oz) toasted, flaked almonds (warm through in dry pan before using)

METHOD

Heat oil over medium heat and cook onions slowly until softening. Add chilli and garlic and continue to cook until lightly golden. Stir in curry paste and kaffir lime leaves and continue to cook for 2-3 minutes. Add

coconut milk and juice of 1 lime. Simmer gently for 5 minutes. Steam beans briefly, add to the pan and stir to coat. Serve immediately with lime wedges and scattered with toasted almonds.