Thai Green Chicken Curry

While the rice is cooking, finely chop the garlic. Cut the capsicum into 2 cm chunks. Trim and halve the green beans. Cut the chicken breast into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until just browned, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute.

Reduce heat to medium-high, then add the capsicum, green beans and a dash of water to the chicken. Scrunch the makrut lime leaves in your hand, then add to the pan. Cook, tossing, until the veggies are starting to soften, 4-5 minutes.

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Add the Thai green curry paste (see ingredients) to the pan and cook, tossing, until coated and fragrant, 1 minute. Add the coconut milk, water (for the curry), soy sauce and brown sugar and stir to combine. Reduce the heat to medium and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes.