Speedy green chicken curry

QServes 4

QTakes 15 mins

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

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2 limes, zested and juiced 1 tbsp brined green peppercorns, drained and rinsed

200g green beans, trimmed

and halved

4 skinless chicken breasts,

cut into long strips handful of basil leaves

2 x 250g pouches microwave basmati rice, cooked, to serve

1 Heat the oil in a medium pan, and fry the onion for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, wà Ã>ÕVi] i âiÃÌ > ` Õ Vi] 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.

PER SERVING

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