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


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.