Chicken Curry

The basis for this is a green curry paste. You can make your own or buy a pouch or jar of it from the Asian section of your supermarket, or from an Asian specialty store. It will keep quite nicely in the refrigerator and includes ingredients like lemon grass, garlic, onion, galangal, fresh and ground coriander, chillies, cumin, shrimp paste.

2 teaspoons oil
1 1/2 tablespoons green curry paste
400g chicken fillets, diced
1 small can coconut milk (about 1 cup)
200g green beans cut into 1cm lengths
2 medium tomatoes
1/2 cup chopped fresh Thai basil
extra basil for garnish

Slice the onion and place in a microwave-proof dish with the oil and green curry paste. Stir to combine then heat on full power for 90seconds. Add the chicken, beans and coconut milk and combine well. Microwave on high for 10 minutes, stirring a couple of times during cooking. Add the cored, chopped tomatoes during the last minute. Leave to rest for two minutes then serve on plain boiled long-grain rice. Garnish with the extra Thai basil.

This is a nice, light curry, perfect for a jaded summer palate that has tasted one salad too many lately.