1 tbsp olive oil
3 tbsp Thai red curry paste
2 skinless chicken breasts, sliced
1 small onion, finely sliced
100g (3 1/2oz) fine green beans, trimmed and halved
150ml (1/4pt) chicken stock
2 baby pak choi, leaves separated
300ml (1/2pt) reduced-fat coconut milk
1 tsp soy sauce or fish sauce
handful coriander leaves, finely chopped
160g (5 1/2oz) basmati rice
lime wedges, to serve
- Heat the oil in a large frying pan over a medium heat. Add the curry paste and cook, stirring, for 1 minute. Stir in the chicken and onion, cook for 3 minutes, then add the beans and stock. Simmer for 3 minutes, then add the pak choi leaves.
- Stir in the coconut milk, then reduce the heat a little and simmer for 3 minutes, or until the chicken is cooked through with no pink meat showing. Stir through the soy or fish sauce and scatter over the coriander.
- Meanwhile, put the rice in a pan with 320ml (11fl oz) salted cold water. Bring to the boil, then cover and simmer for 10 minutes. Remove from the heat and set aside for 5 minutes, covered. Serve the rice with the curry and lime wedges for squeezing over.