Ingredients

8 chicken thighs, skinned, boned and cubed

vegetable oil

3 tbsp Thai red curry paste

2 tbsp brown sugar

2 tbsp fish sauce

juice and zest of two limes

2 tins coconut milk

100g button mushrooms, halved

250g green beans, trimmed and halved

100g noodles, cooked

Method

Heat the oil in a pan, season the chicken and cook until tender.

Add the curry paste and cook for 2-3 minutes.

Now add the sugar, fish sauce, lime zest and juice, and coconut milk.

Simmer gently for 5 minutes then add the beans and mushrooms and simmer for another 4-5 minutes.

Pour over the noodles.

Cooks Comments and Tips

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