Speedy green chicken curry

1 of 5-a-day 10-30 minutes 4 servings 400 kcal or less asian curry in a hurry mains quick south east asian thai chicken curry thai green curry thailand

Ingredients

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 peppercorn , drained and rinsed

200g green bean , trimmed and halved

4 skinless chicken breasts , cut into long strips

handful basil leaves

cooked basmati rice , to serve

Method

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.

Just before serving, add the basil leaves. Serve with basmati rice.