Red curry chicken with beans and peppers
- Heat a large nonstick frying pan. Add oil and stir-fry sliced onion and skinless chicken breast, cut in strips in batches until browned. Remove to one side.
- Add curry paste and tomato paste to the pan and stir-fry for 1 minute to release aroma. Stir in stock and bring to the boil.
- Return chicken stock and onion to the pan, then add trimmed and cut in thirds green beans and pepper, cut in thin strips with seeds removed. Turn down the heat and simmer for 5 minutes or until the liquid reduces slightly and the chicken and beans are cooked. Serve with steamed basmati rice, if desired.