This creamy Thai green curry, with just a tinge of heat, only takes about 30 minutes to prepare and cook, making it the perfect week night dinner. Serve with rice noodles, or with a salad if following a low carb eating plan.

You will need:

- 2 tablespoons canola/olive/coconut oil
- 2 tablespoons of Thai Green curry paste
- 500 g of skinless, boneless chicken breasts, cubed
- 2 lime leaves, roughly torn
- 1 lemon grass stalk, finely chopped
- 225 ml coconut milk
- Punnet of green beans, sliced
- Red pepper, sliced
- 2 tablespoons fish sauce

Directions:

1. Heat oil in preheated wok or heavy based frying pan. Add curry paste and stir until aromas are released.

2. Add the chicken and lemon grass and stir for 3 - 4 minutes until meat is beginning to colour.

3. Add coconut milk, green beans and red pepper and simmer gently for 8 - 10 minutes until tender.

4. Stir in fish sauce and serve immediately.

Enjoy!