- Heat the oil in a large frying pan over a medium heat. Add the curry paste and cook, stirring, for 1 min. Stir in the chicken and onion, cook for 3 mins, then add the beans and stock. Simmer for 3 mins, then add the pak choi leaves.
- Stir in the coconut milk, then reduce the heat a little and simmer for 3 mins, or until the chicken is cooked through with no pink meat showing. Stir through the soy or fish sauce and scatter over the coriander.
- Meanwhile, put the rice in a pan with 320ml salted cold water. Bring to the boil, then cover and simmer for 10 mins. Remove from the heat and set aside for 5 mins, covered. Serve the rice with the curry and lime wedges for squeezing over.
Tip: Stir in some cooked sweet potato chunks with the coriander.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.