Preparation
- Heat a wok or large frying pan over a medium-high heat. Once hot, add 1 tbsp of the oil. Season the chicken and fry in the hot oil until golden and almost cooked through, around 8 minutes. Remove from the pan and set aside.
- Add the remaining oil to the pan and add in the curry paste. Fry until aromatic and sizzling. Pour in the coconut milk and allow to simmer for 5 minutes until the sauce has thickened and reduced by ⅓.
- Add the chicken stock, sugar and green beans and courgette to the pan along with the chicken. Allow to simmer for another 10-15 minutes until the chicken is cooked through and the green beans are tender.
- Season with salt and pepper and lime juice to taste.
- Serve with rice, basil and chilli slices.