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Nutrition: per serving

  • kcal352
  • fat20g
  • saturates13g
  • carbs9g
  • sugars5g
  • fibre3g
  • protein35g
  • salt2.5g

Method

  • step 1

    Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.

  • step 2

    Just before serving, add the basil leaves. Serve with basmati rice.

Recipe from Good Food magazine, June 2013

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Overall rating

A star rating of 4.7 out of 5.10 ratings
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