Thai Green Chicken Curry

• 280g chicken breast
• 150g jasmine rice
• 1 can coconut milk
• 2 tbsp Thai green curry paste
• 100g green beans
• 1 courgette
• 1 lime
• Fresh basil or coriander
• 1 tbsp fish sauce

1. 1

   Rinse the rice and cook in 300ml salted water — bring to a boil, cover, simmer 12 min, rest off heat 5 min.

2. 2

   Slice the chicken breast into bite-size pieces. Slice the courgette into half-moons and trim the green beans.

3. 3

   Heat a splash of oil in a wide pan or wok over medium-high. Add the green curry paste and fry 1–2 min, stirring, until it's fragrant and the oil separates out.

4. 4

   Add the chicken and stir to coat in the paste. Cook 3–4 min until the outside is white.

5. 5

   Pour in the coconut milk and bring to a gentle simmer. Add the green beans and courgette. Cook 8–10 min until the chicken is cooked through and the veg is just tender.

6. 6

   Season with fish sauce and a squeeze of lime. Taste — adjust with more fish sauce (salt) or lime (sour) as needed.

7. 7

   Serve over the rice with fresh basil or coriander and another wedge of lime.