Speedy green chicken curry
Ingredients
- 1 tsp vegetable oil
- 1 red onion, cut into half-moon slices
- 4 tbsp Thai green curry paste
- 2 x 400g cans light coconut milk
- 2 tbsp fish sauce
- zest and juice 2 limes
- 1 tbsp brined green peppercorn, drained and rinsed
- 200g green bean, trimmed and halved
- 4 skinless chicken breasts, cut into long strips
- handful basil leaves
- cooked basmati rice, to serve
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