Thai Chicken And Bean Curry

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donna hay


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2 teaspoons vegetable oil

2 tablespoons Thai yellow curry paste+

2 chicken breast fillets, sliced

1 x 400ml can coconut milk

1 cup (250ml) chicken stock

150 g green beans, trimmed and sliced

115 g baby corn, halved

2 teaspoons fish sauce

125 g cherry tomatoes, quartered

¼ cup basil leaves

lime wedges and steamed jasmine rice, to serve

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