This Thai curry is a real winner. By adding green beans to the chicken and fragrant sauce, only hot sticky rice garnished with coriander is needed to complete this delicious but simple dish.

Each portion contains...

... of an adult's Guideline Daily Amount

Takes: 35 mins

1tbsp groundnut oil
6 skinless, boneless chicken breasts, cubed
2 small red onions, cut into thin wedges
3tbsp Thai red curry paste
2 x 400ml cans coconut milk (you can choose the low-fat version instead)
250g (9oz) fine green beans, trimmed
1 lime, zest and juice
2tbsp Thai fish sauce
8tbsp chopped fresh coriander

1. Heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.
2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
3. Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you're ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.

Top tip: To keep the flavours really fresh for any late arrivals, add the coriander and a squeeze of lime to each bowl as you serve it.

We've got more classic Thai dishes. Why not try:
Thai green curry
Thai prawn noodles
Thai coconut beef

Where to next?
Curry recipes - choose from over 50
Thai recipe
Curry dishes

Save money on food with our coupons. Simply cut them out and take them to the shops with you.

• Comment on this
• Send to a friend
• Print this page