1. Heat the oil in a large heavy-bottomed frying pan and fry the curry paste for a minute.
2. Pour the coconut milk in the pan and then fill the empty tin halfway with water and add that too. Bring to the boil, making sure you stir through the curry paste.
3. Once boiling, add the chicken thigh pieces, fish sauce and crumble in the stock cube. Simmer for 15 minutes and then add the green beans and cook for a further 5 minutes. Add more fish sauce if further seasoning is required.
4. Whilst you are waiting, boil up a saucepan of salted water and cook the basmati rice according to the packet instructions. Serve the curry on a bed of the rice.
Spruce it Up
Don’t limit yourself to green beans, instead throw in any vegetables you might have sitting the fridge that need using up from florets of broccoli to handful of mushrooms.