Thai Chicken And Bean Curry
Ingredients
- 2 teaspoons vegetable oil
- 2 tablespoons Thai yellow curry paste+
- 2 chicken breast fillets, sliced
- 1 x 400ml can coconut milk
- 1 cup (250ml) chicken stock
- 150 g green beans, trimmed and sliced
- 115 g baby corn, halved
- 2 teaspoons fish sauce
- 125 g cherry tomatoes, quartered
- ¼ cup basil leaves
- lime wedges and steamed jasmine rice, to serve
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