Speedy green chicken curry

• vegetable oil↗1 tsp tsp
• red onion↗1

  cut into half-moon slices

• Thai green curry paste↗4 tbsp tbsp
• 2 x 400g cans light coconut milk
• fish sauce↗2 tbsp tbsp
• zest and juice 2 limes
• brined green peppercorn1 tbsp tbsp

  drained and rinsed

• green bean↗200g g

  trimmed and halved

• skinless chicken breasts↗4

  cut into long strips

• handful basil leaves↗
• cooked basmati rice↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.

2. 2

   Just before serving, add the basil leaves. Serve with basmati rice.