Thai Red Chicken Curry

This flavoursome SpiceTheWorld special just needs rice to complete it

Serves 4-6 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 40 Minutes

1 tablespoon vegetable oil
6 chicken breasts cubed
2 red onions cut into thin wedges
3 tablespoons red curry paste (see recipe)
2 x 400ml cans coconut milk
250g fine green beans trimmed
1 lime zest and juice
2 tablespoon Thai fish sauce
8 tablespoon chopped fresh coriander
Heat the oil in a large heavy-bottomed pan
Then add the chicken and cook for 5 minutes until golden.
Add the onion and cook for 5 minutes until the chicken is cooked and the onion is tender.
Add the curry paste and cook for just 2 minutes.
Pour in the coconut milk bring almost to the boil and then simmer for 10 minutes.
Add the beans and simmer for 5 minutes until just tender.
Add the lime zest and juice fish sauce and coriander just before serving.