Thai Red Chicken Curry

1tbsp groundnut oil
6 skinless, boneless chicken breasts, cubed
2 small red onions, cut into thin wedges
3tbsp Thai red curry paste
2 x 400ml cans coconut milk (you can choose the low-fat version instead)
250g (9oz) fine green beans, trimmed
1 lime, zest and juice
2tbsp Thai fish sauce
8tbsp chopped fresh coriander
1. Heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 minutes until golden. Add the onion and cook for 5 minutes until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 minutes.
2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes.
3. Add the beans and simmer for 5 minutes until just tender. Add the lime zest and juice, fish sauce and coriander just before you’re ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.