The enduring Thai favourite is not as difficult as you may think - this recipe takes just 20 minutes
Serves 4

Preparation and cooking time

Ready in 20 minutes

Ingredients
1 tbsp oil
4 small, skinless chicken breasts , thinly sliced
1-2 tbsp green curry paste , depending on how hot you like it
400ml coconut milk
100g green beans , trimmed
1 small courgette , halved lengthways and thinly sliced on the diagonal
1 lime, juiced
a handful of coriander leaves

Method
Heat a large saucepan and add the oil. Cook the chicken for 3 minutes until it starts to brown. Add the curry paste and cook, stirring, for 1 minute until fragrant. Then add the coconut milk, stir and reduce the heat to a gentle simmer.
Cook for 10 minutes, and then add the beans and courgette. Cook for 3 minutes until the vegetables are just tender. Remove from heat and season to taste with lime juice and stir through the coriander. Serve with boiled rice.

Ends