Thai chicken and bean curry - Donna Hay

A really tasty and simple recipe from Donna Hay.  Ideal for mid-week as it is quick to prepare and cook.

2 tsp vegetable oil
2 tbsp Thai yellow curry paste+
2 chicken breast fillets, sliced
1 x 400ml can coconut milk
1 cup chicken stock
150g green beans, trimmed and sliced
115g baby corn, halved
2 tsp fish sauce
125g cherry tomatoes, quartered
1/4 cup basil leaves
lime wedges and steamed rice to serve

Heat oil in a large saucepan over high heat.
Add the curry paste and cook, stirring, for 1-2 minutes or until fragrant.
Add the chicken and cook, stirring, for 2-3 minutes.
Add the coconut milk and stock and bring to the boil.
Reduce the heat to low and cook for 4-5 minutes or until slightly thickened.
Add the beans and corn and cook for 3-4 minutes or until tender.
Remove from the heat and stir through the fish sauce, tomato and basil.
Serve with lime wedges and steamed rice.
Serves 4.
Recipe by Donna Hay - http://www.donnahay.com.au/recipes/fastfood/chicken/thai-chicken-and-bean-curry

+Yellow curry is mild and aromatic.  You can use red or green curry paste; green is hot and sweet while red is milder and less pungent.

I forgot to take a photo of this - will add a pic soon.

Still in the pot

Served with steamed rice - very saucy and tasty!