Try this tasty Indian recipe

1 tbsp peanut or canola oil
2 garlic cloves, chopped
2 tsp fresh ginger, chopped
1 large onion, sliced
1 tbsp red Thai curry paste
1 cup chicken stock
1 can light coconut milk
1 large sweet potato, peeled and cut into cubes
250g green beans, trimmed
500g boneless, skinless chicken breast, sliced
Juice of one lime
1 tbsp fish sauce (optional)
Fresh coriander leaves or fresh basil, to garnish

Prep seasoning base
In a large saucepan, heat the oil on medium. Add the garlic, ginger and onion and sauté until soft, about 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Stir in the chicken stock and coconut milk.

Simmer the curry
Bring the mixture to a simmer, add the sweet potato, and cook for 10 minutes. Stir in the green beans and chicken. Cook the mixture until the vegetables
are just tender and the chicken is cooked through, about 5 minutes more.

Finish the dish
Add the lime juice and fish sauce (if you’re using it). Serve the curry over steamed brown rice and garnish with coriander or basil if you like.
Makes 4 servings

Secret Weapon: CURRY PASTE

This intensely flavoured Southeast Asian ingredient is a mash up of spicy chilies, fresh lemongrass, garlic, bright makrut lime, galangal (a ginger-like staple of Thai cuisine), and other aromatics. It’s used largely as a base for curries and stir-fries, but it also tastes great blended into a marinade or mixed with butter for an instant exotic steak topper with a nice hit of heat.