Serves 4
half-fat coconut milk 400ml
Thai red curry paste 2-3 tbsp (try Blue Elephant available at gourmet stores)
French beans 100g, halved lengthways
baby corn 100g, halved lengthways
chicken breasts 2 skinless, sliced
cherry tomatoes 150g
salt to season
steamed rice to serve
Heat 2 tbsp of coconut milk in a wok. Add the paste and cook for 3-4 minutes. Add the rest of the coconut milk and simmer for a minute. Add the beans and baby corn and simmer for 2 minutes, then add the chicken and tomatoes, and cook until the chicken is tender and tomatoes just burst. Season to taste. Serve with steamed rice.