This dish is so delicious mixed with cauli or normal rice. The fragrant heat of the green chili paste is to die for. It takes no time to cook and I would make a bit extra for work the next day. it keeps so well. Preparation is vital 🙂

INGREDIENTS 400 g free-range chicken breasts, sliced into strips 3 tbsp Thai Green curry paste 4 cloves garlic, crushed 1 tbsp coconut oil 3 tbsp oyster sauce 1 tbsp fish sauce 1/2 cup chicken stock 200 ml coconut milk 2 carrots, shredded 4 spring onions, shredded 1/2 punnet green beans, chopped 1/2 cup basil leaves, thinly sliced 1/2 cup bean sprouts

METHOD Serves 4 Preparation 5 minutes Cooking time 10 minutes

In a food blender mix the green chili paste and garlic. Heat the coconut oil in a wok, making sure you coat the whole wok. Add the curry mixture and fry for about 1 minute.  Add the sliced chicken and stir-fry constantly, until meat is cooked for 5 minutes.  Add the oyster sauce, fish sauce, chicken stock, coconut milk and beans. Stir and cook for  2 minutes. Then add the rest of the shredded vegetables  and toss for 1 minute. Stir in the basil leaves and serve immediately.